May 3, 2011

Southern Skillet Corn

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Oh my gosh, now here is a gorgeous, delicious vegetable side dish that I absolutely adore. This is one of my mom’s recipes, and I think could eat an entire plate of this buttery corn for dinner. She whipped it up for us this weekend and I knew I had to share it with you guys. What makes this corn so special is that it’s got the best of both worlds. It has that wonderful creamy quality of creamed corn, but the corn itself is still crisp and fresh like it’s straight off the cob. Perfection.

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Start with six ears of corn.

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Shuck the corn by peeling off the outer layers.

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And snap off the husk.

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Pull any remaining silks off the corn and rinse under cool running water.

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In a large bowl, cut the corn from the cob with a sharp knife.

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Start in the middle and work your way down.

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Then flip over to get the other side.

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Check out these knife skills, getting every last kernel of corn!

It was nice to be able to just stand back and photograph this recipe!

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Once you’ve cut off all the corn…

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Scrap up the cob with spoon to get the milk.

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The creamy corn milk is completely worth it.

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Here’s what the cob will look like after.

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Next, combine three tablespoons of flour…

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Two teaspoons of sugar…

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1 teaspoon of salt…

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And sprinkle in about a quarter of a teaspoon of pepper.

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Dump all of this into one and a half cups of water.

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And stir with a fork or a whisk to combine.

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Melt three tablespoons of butter in a large, heavy bottomed skillet over medium-low heat.

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When the butter is melted, swirl to evenly coat the bottom of the pan.

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Add the corn…

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Then pour in the flour and water mixture.

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Cook this over medium-low heat for 40-45 minutes, stirring occasionally.

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Here’s what it looks like after 45 minutes, a lot of the liquid has been absorbed.

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This beautiful, buttery, creamy yet crisp corn is such a treat.

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Make some. I know you’ll love it!

Southern Skillet Corn
  • 6 ears corn
  • 3 tablespoons flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups water
  • 3 tablespoons butter
  1. Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk.
  2. Combine flour, sugar, salt and pepper in a bowl, then add 1½ cups of water. Stir with a fork or whisk or combine.
  3. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes: 6 servings.
Click here for Nutritional Information.

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Liz (Little Bitty Bakes) May 3, 2011 at 4:37 am

I love corn in the warmer months – this would be a decadent change of pace from the usual corn on the cob!


Martha S. May 3, 2011 at 5:59 am

Yep, this one’s going in my recipe book! I have a similar recipe but it cooks in a crockpot and uses cream cheese! Also delicious!


Lori Parkhurst July 22, 2011 at 8:44 pm

Could you possibly part with that recipe (crockpot with cream cheese)? My husband would be eternally grateful!

Marilyn October 2, 2011 at 6:22 pm

Martha, would love to try your corn recipe using cream cheese in the crockpot.

Cindy May 3, 2011 at 6:22 am

Here is a helpful tip for cutting corn off the cob. Use an angel cake pan. Place ear on top of the center piece and hold it there and it will stay while you hold the top of the ear to cut the corn off. We use this method for freezing mass amounts of corn.


Peggy Worley May 3, 2011 at 6:52 am

Great idea!

Mary May 3, 2011 at 3:18 pm

Super idea! Definitely will try this.

Mandi May 3, 2011 at 7:21 am

That looks delicious, Amanda! I’ve never had a good corn recipe until now! Yay! Can’t wait to try it soon. I also love how you have these pictures of your mom preparing it with her own hands. What special pictures! Wouldn’t it be kinda fun to frame one or two and hang them in your kitchen? :-)


kate May 3, 2011 at 8:17 am

awesome..i agree with mandi..i love that your mom’s hands are in the photos:) also this recipe will be such a hit with my kids ..i can’t wait to try it, thank your mom for me :)


the country cook @ Delightful Country Cookin May 3, 2011 at 9:27 am

Oh this is awesome! My husband and I were just talking about attempting to make homemade creamed corn yesterday. This looks much lighter than most recipes I’ve seen and way more authentic. Bookmarking it!


Lauren from Lauren's Latest May 3, 2011 at 9:52 am

Isn’t it so nice to just take photos of someone cooking instead of stopping after every step to take pictures of yourself? So nice! I love sweet corn! Yum. And your photos are gorgeous as usual!


Mrs. EJ May 3, 2011 at 10:08 am

Looks yummy! I’m from the midwest where we NEVER eat corn on the cob before Labor Day. ;) But, since moving a bit further south, I’ve learned to eat and even enjoy (my mother would kill me!) corn in the summer. Can’t wait to make this. My inner Paula Dean thinks that some thick maple cooked bacon chunked in while simmering would finish this off nicely!


Urban Wife May 3, 2011 at 10:14 am

Looks absolutely yummy! My husband would love this dish and maybe he’ll stop begging me to buy canned creamed corn at the grocery. ;)


Kristin Murdock May 3, 2011 at 10:35 am

I have never had creamed corn or anything like it. I am a strict “corn on the cob” person, but my temporary Southern residence has made me want to try other types. This recipe seems like a great option where we’ll still taste the crisp and sweet corn but get a little bit of that creamed corn texture, too. Thanks Amanda!!


marie May 3, 2011 at 11:44 am

I thought I recognized those hands!!! I love corn all year. I am going to try this with corn that i put in the freezer and let you know how it goes. love your recipes and web site!!!


ron watson May 3, 2011 at 8:01 pm

My Mom cuts her corn 3 times, resulting in smaller pieces of corn,scrapes the cob and cooks it in fatback grease and a little corn starch mixed with water for thickening,..Now that’s down home!…Yours looks good too.I’m just saying.


Rachel loves Ron's Mom! August 31, 2011 at 10:52 am

OMG! Foodgasm!

Can I borrow your Mom for a coupla weeks? Just long enough to cook and freeze a lifetime’s worth of that?

Lessee, I’m not dyin’ for 76 years, x 365 days x 3 meals per day x 1 c. serving.

So that’s 83,220 cups.

How long would that take to cook? Let’s get goin’, I’m hungry.

Sara @ Our Best Bites May 3, 2011 at 9:46 pm

Dude, can I hire your Mom to come cook my recipes so I can take pictures?? lol I love seeing her hands in there, what a fun post! Family recipes are the best :)


De-anne May 3, 2011 at 10:27 pm

Saw the finished recipe and thought it looked yummy. Thank you for sharing. I am going to have to make it one day. Do you use normal flour or corn flour? Unsure what you would call corn flour over there. We use corn flour (I live in Australia) if we want to thicken up a gravy or something that is a liquid on the stove.


Lori @ RecipeGirl May 4, 2011 at 12:08 pm

I want to eat the whole darn bowl of corn for dinner tonight. That looks amazing, Ms. Amanda!


Maria May 4, 2011 at 12:09 pm

Fresh corn is the best. Bookmarking this one for summer!


Jenny Flake May 4, 2011 at 1:57 pm

This is one gorgeous corn dish, wow. Love all the step by step photos, beautiful!!


Cookin' Canuck May 4, 2011 at 5:28 pm

Fresh corn season is one of my favorites and this looks like a wonderful way to prepare it.


Shannon May 5, 2011 at 11:05 am

I made this last night… it was sooooooo good! I’ve never seen my family gobble up corn faster, LOL!


Nichol May 5, 2011 at 4:08 pm

I’m making this as soon as corn is in season, sounds great.


Tracy May 5, 2011 at 4:58 pm

I would love this; I was just thinking that I’d love a good creamed corn recipe where the corn is still crispy instead of mushy. This sounds like just the ticket!!


This Good Life May 5, 2011 at 7:28 pm

That looks delicious! Is it hard to scrape the corn off the cob with a sharp knife?
I am impressed with your photography (have recently started my own photography blog, that’s why) and wonder how you get the ‘action photos’ like your hands under the running tap. Do you program the camera?

Anyway, the corn looks delicious. Reminds me of lazy summer afternoons!

This Good Life


Cortney February 25, 2012 at 12:07 pm

No it’s not but it is if you start trying to cut into the cob. I have been making corn like this for years and have found that using a knife with teeth on it makes it easier for me to remove. It’s a trial and error to find what method works best for you.

I also want to add that if you feel that you didn’t get enough milk from the cob, you add a little bit of milk to the flour/water mixture to make it a bit more creamier.

This recipe is great cooked in a cast iron skillet for a eat it now side item. :)

I have also cooked it in a large amount in a stock pot.
It freezes really well too.

Robin A July 6, 2013 at 1:02 pm

It is not her hands in the pics. It says she is taking pictures while her mother prepares the corn

Ryane May 6, 2011 at 11:36 am

Serious Major Yum! I love corn. I think I’ll make this for my mother on mothers day. Looks like a Winner ,Thanks Amanda!


Beverly May 7, 2011 at 6:01 am

can not wait to try this!


kiki May 7, 2011 at 7:57 am

made this today for lunch for my parents… we loved it! this recipe is a definite keeper!

regards from serbia :)


Estela @ Weekly Bite May 7, 2011 at 5:08 pm

I love corn season! We’re making this tonight with grilled hot dogs! Yum :)


Beth B May 7, 2011 at 7:34 pm

I’m so glad I discovered your blog! And, this is the way we do fried corn in TN. It’s the best!


Areader May 7, 2011 at 8:35 pm

I will try this, but will have to modify it using rice flour due to allergy to wheat. I bet it will be delicious…thanks for sharing! I love fresh corn!


Cortney February 25, 2012 at 12:09 pm

You can leave out the flour if needed. It just won’t be thick but will still taste delish!

Cathy June 24, 2014 at 10:27 am

Cornstarch is a good thickening agent.

Toni K May 12, 2011 at 6:49 pm

This sounds sooooo good! Thanks for the recipe!


Brandon May 17, 2011 at 9:21 pm

Wow, great photography (and the food looks great too)!


Mike May 18, 2011 at 10:34 pm

I love fresh corn. This will make an excellent side dish for many meals.


lesley May 24, 2011 at 10:02 am

I found your recipe through eat, live, run and made it last night. It was delicious! Thanks for sharing!! The husband also thanks you :)


W. Nicole May 25, 2011 at 12:07 pm

I’ve eaten this since I was a kid. Only difference is we use milk instead of water and not flour all the time…depends on the corn.


Emilyn May 30, 2011 at 4:38 pm

This was delicious! I added a little paprika while it was cooking.


katrenia.rhoton June 6, 2011 at 4:26 pm

My husband is going to LOVE this! Corn is his favorite food!


Katie W. June 8, 2011 at 10:11 pm

I LOVE corn and I am so excited to try this!

On a side note, I have those exact same colors of Fiesta ware! The turquoise and lime green are my favorite! :)


Caroline June 9, 2011 at 12:50 am

My Momma makes something similar to this that she learned from her Momma. You scrape the corn the same but instead of the flour mixture we use just butter and a tiny bit of milk. We make in en masse in the summer time and freeze it for winter! So good with a piece of cornbread when its cold outside!


Nina Vandewater June 18, 2011 at 2:31 pm

Like Nicole, my mom made this and now I make it, but with only milk, butter, salt & pepper and corn. One of my favorite summer treats. From Mississippi to Ohio to TN.


Gail Howell June 30, 2011 at 12:17 am

Your corn looks so beautiful. I will have to try it soon. I looked over a lot of recipes on your sight- they all look good. I am looking for the Red dipping sauce they serve in restaurants at Chinese food places. It may be a sweet and sour sauce, or a plum sauce, I know it is not just ketchup with rice vinegar- I tried that one, had to throw it out. If you can find the recipe I sure would love to have it. Thanks Gail


Karissa July 1, 2011 at 5:30 pm

I cannot begin to tell you how much I LOVE this recipe. I made it a couple months ago for my family, and I’m making it tomorrow night for a small party we’re having. I know it’ll be a hit!


Monica July 5, 2011 at 7:47 am

I made this last night & my entire family freaked out! it was amazing- all the flavor of buttery corn on the cob with none of the mess (for the eaters) :-) Skillet corn will be in our permanent rotation! Thank you!!!


Becca July 5, 2011 at 8:34 am

Can’t wait to make this — looks delicious!


Katlyn July 5, 2011 at 8:54 am

I love your site and your recipes! I have to be honest though, I made this corn for my husband and I and we weren’t too fond of it. We both love corn, but it honestly seemed a bit bland. Next time I’ll make some tweaks. Thank you for sharing! :)


melissa July 5, 2011 at 1:22 pm

looks so easy and delicious, can we use frozen corn too?


Amanda July 5, 2011 at 1:27 pm

I think this would turn out just fine with frozen corn, 6 ears of corn usually gives me about 2 cups of kernals. I might stir the kernals in 2 tbsp of milk to make up for the milk you get out of the cob. Let me know how it goes! :)

Amanda October 25, 2011 at 6:50 pm

Making this tonight, I started with 2 cups of frozen corn, but it needed a little more–about 1/2-1 cup more. I did add the extra milk to the kernels. So far so good!

Brooke July 6, 2011 at 5:10 pm

Made it…LOVED it! This was so scrumptious! This recipe is a keeper for sure. Thanks for sharing.


Diane July 7, 2011 at 10:37 am

Made this last weekend. YUM! Very, very tasty! Thanks, Amanda…you’ve done it again! Your site is one of my favorites.


Linda July 9, 2011 at 11:58 am

Wow! I made this today after buying a bushel of corn from a local farmer. It was so creamy, yet crunchy. My whole family loved it. This recipe is a keeper! In fact, we didn’t even eat anything else with our meal, just the corn! Thanks and keep up the beautiful website!


Sports-O-Nista July 25, 2011 at 9:26 am

I made this for our family reunion yesterday and was immediately bombarded with recipe inquiries. Soooooo delish!


Annalisa August 1, 2011 at 9:24 pm

I made this tonight to bring to my friends who just had a baby, they loved it and my husband loved it too. I loved the great corn flavor and the nice crunch! Thanks so much for the awesome recipe!!



carmen August 4, 2011 at 6:14 pm

I stumbled on your webiste, i have to say i love everything of it. My fav’ is the recipes. You make it so detailed for some of us that are afraid of trying different recipes.
Thank you so much, you’ve inspired me to try all the your recipes.
Have a great day!


alissa August 11, 2011 at 2:48 pm

Any special tweaks for freezing? Other than prepare, cool, freeze.


Cortney February 25, 2012 at 12:13 pm

Nope! Though I have left out the flour and added the flour in when it’s reheated.

Toni K August 12, 2011 at 7:03 pm

Oh my gosh! I made this tonight and it took me right back to Tennessee with my Grandma when I was so young I shouldn’t even remember! That’s the one thing I remember about the trip is corn just like this! My husband even loved it and so did my 3 year old grandson! My husband hardly ever eats corn, and he had two generous helpings ;). My grandson had 3 helpings, and I can hardly get him to eat some days!


Kellie August 18, 2011 at 6:52 pm

Made this tonight and it was PERFECT. The pan burned the outside a bit (cheap pans), but it seemed to add a wonderful taste of carmelization I hadn’t tasted in creamed corn before. I did add a few more tablespoons of butter, however. Just my preference. Way yummy!!!


Jerry September 14, 2011 at 10:09 am

OMG thank you for this recipe! We had it last night for what will be the first of the rest of our lives. Wonderful!


Lori September 29, 2011 at 10:01 pm

This looks delicious. My Mother-in-Law blessed me with a recipe many years ago which is the best corn recipe I have EVER had. It looks similar to this but is baked and uses shoepeg corn, butter, and whipping cream. Curious to see how this one measures up!


Rid November 2, 2011 at 10:35 pm

This recipe is amazing !
I have a small doubt though. Which flour do we have to use? Is it the all purpose flour or or corn flour ???


Carolyn in Georgia November 3, 2011 at 12:29 pm

I have a tip for this recipe as it’s pretty much the same recipe I’ve used for years. Using plain flour, make sure the water you are using is very cold as it helps the flour dissolve better. Actually, I use a quart mason jar w/lid for this. Add cold water, flour, lid and shake until well blended. I also use bacon drippings in place of the butter.


nicole p November 13, 2011 at 8:39 am

Hi, I was thinking about making this for thanksgiving. Have you ever made this with frozen corn?


Not Supermom November 14, 2011 at 9:52 pm

One word:



Amy January 4, 2012 at 10:54 am

Thanks for putting this up! My grandma use to make corn like this all the time & I loved it!! Unfortunately she passed away before I could get her recipe. This is almost identical to hers!


Chelsea May 23, 2012 at 11:43 am

My husband makes what we call “Chad’s Sweet Corn” for different dinners. He uses cornstarch instead of flour and he uses half of a small container of heavy whipping cream. and we boil the corn before adding everything else. So good and super easy to make!


erica June 23, 2012 at 10:05 pm

Hi! I just tried this recipe too and it is so simple to do. I loved the pictures because it made it so much easier for me to try this. I was afraid at first but it turned out great. I loved this and my son actually asked for three helpings of this. It took me right back to my grandma’s when i was a little girl. I actually used canned corn and drained the water off and rinsed it off a couple of times. Will be making this more often and next time will use fresh corn off the cob or frozen corn. Thanks for the recipe! God bless!


Brooke November 22, 2012 at 10:58 pm

I LOVE this recipe. I’ve made it so many times and even though I’ve written it down somewhere, I always google “Kevin & Amanda corn” I hope for my disorganized sake that you never take it off your website. lol Thanks for sharing this one!


Kathleen Humphrey March 25, 2013 at 1:02 pm

I would add Philadelphia whipped cream cheese in chive and onion to the corn.


Stephanie August 12, 2013 at 9:11 am

This looks very similar to the Creamed Corn Recipe in the Southern Living Cookbook. Which happens to be a recipe I love – and it’s the only creamed corn my husband will eat. Creamy, without being mushy.


Deb September 24, 2013 at 8:52 pm

My Mom used to make this when I was a kid and she always added a small amount of cinnamon to it which really added to the flavor


Micki December 6, 2013 at 2:37 am

I couldn’t find where your final results were for the frozen corn. Did it turn out okay? I have extreme arthritis in my hands so my hands hurt just reading the recipe! Would love to think I could get pretty good results with frozen corn. It sounds so yummy!!!


Gloria December 19, 2013 at 2:33 pm

I am 75 years old, and from the great state of Alabama. I can’t tell you how many times i have eaten fried corn. Been living in California the last 54 years and this sure makes me homesick. Thanks so much for bringing back some great memories.


Teresa June 12, 2014 at 6:25 am

Will be saving this recipe and trying it out, for sure! Thank you so much for sharing!
It brings back memories of my friend (older lady who used to own a restaurant in Nashville, Tennessee – back when Hank Williams was around and used to visit, frequently!) who used to make “Fried Corn” all the time. OMG – so delicious!! She used bacon grease instead of the butter and it gave it some really great flavor, too. Love the variations! Again, thank you!


Linda Gilliam June 13, 2014 at 7:22 pm

My MOM made this for years and years…since I was a small child, I am now 60…the secret is the milk from the cob, frozen corn will NOT TASTE the same. MY mom’s other secret was a cast iron skillet, adds UMPTEEN flavor to this dish, and ONLY ever use REAL BUTTER!


Danny L. Finley June 14, 2014 at 8:32 pm

Made this today with early, commercially grow corn from the grocery. It was still exceptional! Can’t wait to try it with freshly pulled, locally grown corn soon! My wife has a difficult to palate to please and she remarked on it several times!


Danny L. Finley June 14, 2014 at 8:34 pm

One brief note: I halved the water with milk!

Rika Susan July 12, 2014 at 10:20 am

This is an amazing corn recipe, Amanda! Thanks! And I love the way you illustrate the process with pics. Beautiful. Where can you get more wholesome than this.


John J Hargan July 21, 2014 at 9:27 am

I used the Frozen Corn this time and made a little change in the process – I took 3/4 cup of frozen corn uncooked rinsed under cold water and added it to the blender or food processer untill milky and there I recovered my corn milk – than added the rest of the 3cups of frozen Corn to the rest of the ingredients and I used a Iron Skillet and it turned out Fantastic !!! I found me a keeper – Thank You !!!


Kim July 27, 2014 at 4:53 pm

This is one of may family’s favorite side dishes. They ask for it every summer! We love it!


Alexis July 28, 2014 at 8:47 pm

Just finished eating this and WOW!!!! Seriously amazingly delicious recipe. All I added was some ground red pepper for a little spice. Too good for words and so simple. I hate how corn on the cobb gets stuck in your teeth, this is the PERFECT, EVEN MORE TASTY SOLUTION!!!!!


Carol Bell McMillion August 22, 2014 at 7:00 am

This looks exactly like what my dear beloved mother used to make a very long time ago. Use fresh corn, not what has been refrigerated and transported many miles or there will be no delicious corn flavor!


Brandi March 5, 2015 at 3:45 pm

This is such a good recipe! Just like my Mother-in-Law taught me how to make it, except she uses a wooden corn cutter. It makes it so much easier and faster to get all of the corn and milk off. She has had hers for years upon years, but I finally tracked one down online, so now I have my own.


annie April 30, 2015 at 5:39 pm

found your recipe for this about a year ago and have used it ever since ! My hubby [a self proclaimed corn expert ] loves it. He says it’s better than his mothers,but we’ll keep that our little secret !!


Rhonda June 23, 2015 at 2:01 pm

Definitely a keeper! Reminds me of my nannies corn she use to fix years ago when I was a child! THANKS!


Hunter November 25, 2015 at 10:27 am

This recipe is amazing! I made it last year for Thanksgiving and just spent over an hour searching for it to use again this year. I’m so excited I found it again! Thanks so much!


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