Skillet Corn

Our Skillet Corn recipe is a delicious twist on a classic southern side dish. It’s made with corn, butter, jalapeno, red bell pepper, green onion, lemon juice AND zest and cilantro. Fried corn is a simple buttered corn side dish to make and comes together in about 15 minutes. Make it with fresh summer corn or frozen all year round.  

This skillet corn is a great side dish to serve with grilled chicken and fish or with any of your favorite Mexican favorites. 

Why You Will Love This Recipe

• Great Flavor.  This buttered corn has a delicious buttery flavor mixed with lime, jalapeno, red bell pepper and onion.
• Great For Entertaining. This is a great side dish to serve with grilled chicken, fish, kebabs at potlucks and cookouts.
• Simple To Make. Skillet corn comes together in about 10-15 minutes start-to-finish.

Skillet Corn Recipe Ingredients

• Corn.  Use fresh cut corn from the cob or 1 16-ounce bag of frozen corn. If you use frozen corn, you’ll want to set it to thaw while you prep the rest of the ingredients.
• Unsalted Butter. Adds a little creaminess and delicious buttery flavor to the corn.
• Jalapeno. We add 1 small jalapeno, seeds removed and minced. 
• Green Onion. A little green onion for a mild onion flavor. You can use red onion if you want a more robust onion flavor.
• Red Bell Pepper. We add red bell pepper for flavor and a pop of color.
• Lime Juice AND Zest. We add 2 tablespoons of lime juice and the zest of 1/2 large lime for a fresh citrus flavor.
• Cilantro. A little cilantro adds flavor. Leave it out if you’re not a fan.
• Seasoning. Salt and ground black pepper for seasoning.

Find printable recipe with the measurements below.

How To Make Fried Corn

1. Cook Corn. Melt 2 tablespoons butter in a skillet and add the jalapeno and red bell pepper and saute for 30 seconds. Add the corn and onion and cook 2-3 minutes stirring a few times until the corn is warmed through. If you are using frozen cron that hasn’t thawed all the way, then cook the corn 3-5 minutes, or until it is completely thawed and warmed through. Garnish with more cilantro, sliced green onion, and lime zest if you like.
2. Store Leftovers. Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 2-3 days.

Tips For Making The Best Fried Corn

• Don’t overcook the corn or you’ll cook the flavor right out of it and it can become chewy from the starch. We want the corn to still be a little crisp so you can really taste the sweetness of it.

What To Serve With Fried Corn 

• Serve corn rice with grilled fish, kebabs, or chicken like our Grilled Lemon Chicken, Baked Boneless Chicken Thighs, Air Fryer Chicken Thighs, and our Italian Dressing Chicken. You can also serve it with all your favorite Mexican favorites like our Shredded Chicken Tacos, Fried Chicken Tacos, and Ground Turkey
• We like to add this skillet rice to taco bowls, fajita bowls, and burrito bowls instead of plain ol corn. 

More Side Dish Recipes

• Roasted Red Potatoes
• Creamed Corn
• Roasted Summer Vegetables
• Peas and Carrots
• Oven Roasted Carrots
• Sauteed Vegetables
• Steamed Broccoi
• Boursin Mashed Potatoes

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Yield: 8 Servings

Skillet Corn

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Our Skillet Corn recipe is a delicious twist on a classic southern side dish. It's made with corn, butter, jalapeno, red bell pepper, green onion, lemon juice AND zest and cilantro. Fried corn is a simple buttered corn side dish to make and comes together in about 15 minutes. Make it with fresh summer corn or frozen all year round.  

Ingredients

• 2 cups corn, fresh cur from the cob or frozen
• 2 tablespoons unsalted butter, divided
• 1 jalapeno, seeds removed, minced
• 1 small red bell pepper, minced
• 4 green onions, light green and green parts sliced
• 2 tablespoons cilantro, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

1. Melt 2 tablespoons butter in a skillet and add the jalapeno and red bell pepper and cook for 30 seconds. Add the corn an cook 2-3 minutes stirring often so the corn is coated with butter and is completely warmed through. If you are using frozen cron that hasn't thawed all the way, then cook the corn 3-5 minutes until it is completely thawed and warmed through.
2. Store leftovers in an airtight container in the refrigerator. If properly stored, it should last 2-3 days.

Notes

Tips For Making The Best Skillet Corn

• Don't overcook the corn or you'll cook the flavor right out of it and it'll turn chewy on you. We want the corn to still be little crisp so you can really taste the sweetness of it.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 92Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 8mgSodium: 73mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.