SKILLET FRIED CORN
Great side dish with chicken, beef or pork. Easy to prepare.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
- Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 21 g, Cholesterol 30.9 mg, Fat 21.2 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 6.9 g, Sodium 381.9 mg, Sugar 4.3 g
SKILLET CORN CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
- Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.
SKILLET MEXICAN STREET CORN
This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!
Provided by thedailygourmet
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
- Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
- Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
- Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g
SOUTHWESTERN SAUTEED CORN
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SKILLET CORN ON THE COB WITH PARMESAN AND CILANTRO
Provided by Tracey Medeiros
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.
- Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.
SKILLET CORN
Provided by Jonathan Reynolds
Categories side dish
Time 1h25m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. When the oven is hot, pour the oil into a 9-inch cast-iron skillet and tilt the pan so that the oil coats the sides and bottom. Place the skillet in the oven for 30 minutes.
- Meanwhile, cut the kernels from the cobs and place in a large bowl. (Jean uses the Lee's corn scraper on the previous page,but a sharp knife will do.) Using the sharp edge of a wide, heavy knife,scrape the cobs thoroughly so that the pulp and juice run into the bowl. (You should have about 7 cups.) Add the salt, cream and flour, and mix well.
- Pour the sticky corn mixture into the scorching hot skillet, and press down with a spatula to flatten and compact it. Bake until the edges begin to brown and the top is browned in places, about 40 minutes.
- Remove from the oven and allow to sit for 5 to 10 minutes. Run a knife along the inside edge of the skillet to loosen the corn. Place a serving platter on top of the pan, carefully invert platter and pan,and lift off the pan.If the stars align,you will have a beautiful golden brown corn cake,but it might take a few tries before you perfect this (4 people tested this recipe; 1 got a flawless cake).If the mixture sticks to the pan,don't worry: just scrape it all into a bowl and mix lightly to disperse the crispy bits. It will still be delicious.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 300 milligrams, Sugar 6 grams, TransFat 0 grams
MAMA'S SKILLET CORN
Mama used to make this as soon as the fresh corn came in. It is similar to creamed corn in sweetness but the kernels are left whole. A great summertime dish. When my boys whine enough in the winter I will make this with frozen corn.
Provided by mary winecoff
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
- Cover and simmer 15 minutes on medium heat, stirring occasionally.
- Combine flour with milk, blending until smooth.
- Stir into corn.
- Cook five more minutes, stirring constantly.
SOUTHWEST SKILLET CORN
"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.
Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CHICKEN STREET CORN SKILLET
Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
CREAMY CRUNCHY SKILLET CORN
Extraordinary corn dish that is creamy with a surprising crispiness. Super simple to make and is a great side dish for your holiday or company dinners.
Provided by Marie
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a large non stick skillet and stir in corn, sugar and cornmeal.
- Cover and cook over medium low heat for 20 minutes, stirring occasionally.
- Season to taste with salt and pepper and let stand for 10 minutes before serving.
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