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

Yield: 6 servings.


  • 6 ears corn
  • 3 tablespoons flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 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 1 1/2 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.