Skillet Corn

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 15 mins

Everyone, it seems, grew up on a version of this simple stir-fried corn. Kids adore it. Don't use a nonstick skillet for this, as you want the corn to stick to the pan to caramelize the corn's sugars and create yummy little clumps of "corn-y-ness."


4 to 6-- ears fresh corns
2tablespoons butter
1/2cup sliced green onion
1/2teaspoon salt
-- Freshly ground black pepper


  1. Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
  2. Melt butter in a large, heavy skillet. Add onion and corn and sauté until corn is cooked and slightly browned, stirring occasionally, about 15 minutes. Season with salt and pepper.

Nutritional Info *per serving

  • Calories 100
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 10mg
  • Sodium 240mg
  • Potassium 210mg
  • Carbohydrate 13g
  • Fiber 2g
  • Sugars 4g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 0%
  • Iron 2%