We have made this Easy Cheesy Skillet Corn for so many years. It is the perfect side dish for late summer when fresh corn season is in full swing. This corn dish has all the ingredients to make your summer sweet corn shine, like butter, cilantro, lime, and cheese. You can also serve this corn right inside the corn husk for a spectacular presentation. Plus, it is a great make-ahead dish served either in a casserole or in corn boats.
Do you love corn? Try our Cornbread Casserole, Best Ever Mexican Corn Dip, Cotija Corn Salad Recipe, or an amazing Slow Cooker Creamed Corn.
This corn dish is not laden with heavy creams and tons of cheese but just enough ingredients to highlight the corn itself, which I love. When corn is in season, who can get enough?! Get your corn fix with this delicious recipe.
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12-inch Pre-Seasoned Cast Iron Skillet With Lid
What is in Skillet Corn?
This corn recipe can be made with corn on the cob, frozen corn, or even canned corn. It is an easy side dish for summer but also quick and easy for a fall or holiday dish. It goes great with ham, turkey, or roast beef.
The rest of the ingredients are easy to find in any grocery store. Do use the sharp or aged cheddar as it adds so much to the dish, and keep it to white cheddar so that it doesn’t clash with the corn color. You know, presentation is half the battle as we eat with our eyes first.
Ingredients
6 Ears of Corn, husked (about 3-4 cups of corn)
5 ½ Tbsp Butter (divided)
1 Tbsp Chopped Cilantro
1/8 tsp Tabasco Sauce
2 Tbsp Mayo
2 Tbsp Lime Juice
10 Oz (3 cups) grated Sharp White Cheddar (divided)
½ Cup Dry Bread Crumbs
Vegetable Oil
How to Make Skillet Corn
Cut the corn off the cob. Stand the corn upright and shear the kernels from the cob. You can use an inverted small bowl in a large bowl so the kernels won’t scatter.
In a broil-proof large skillet, sauté the corn with 4 Tbsp of butter over moderate heat for approx. 5 minutes.
Stir in the cilantro, Tabasco sauce, mayo, lime juice, and 2 ¼ cups of grated cheese. Continue to cook, stirring until the cheese is melted.
Remove from the heat and season with salt and pepper to taste.
Meanwhile, in a small skillet, sauté the breadcrumbs in the remaining butter, stirring until the butter is absorbed.
Top the corn with the breadcrumbs and the remaining grated cheese.
Broil for approx. 2 minutes until the cheese is melted and the tops are browned.
If you are making it ahead, remove it from the refrigerator 20 minutes before cooking, and bake in a 375-degree F oven for 20 minutes. You can broil to brown the tops if you wish.
You also can transfer the corn mixture to a casserole dish if made ahead. Reheat as above.
How To Make Corn Boats
These fantastic corn boats will blow away your family and friends with the presentation. You won’t have to tell them how really easy they are to make following our step-by-step instructions. Plus, I have always made them ahead of time and just reheated them right in the corn husk. So easy!!
Remove a 1 -1 ½ inch wide strip lengthwise off the corn husk.
Carefully loosen the remaining husk, and using a small paring knife, cut the cob of corn out of the husk. You may have to wiggle the cob back and forth to get it out. The key is to make sure the husk is intact.
Carefully remove a tender inner piece of the husk and use it to tie the loose end of each husk together to form a boat.
Brush the inside of the “boats” with oil and divide and add the corn mixture between them.
Top with the breadcrumbs and the remaining grated cheese.
Broil for approx. 2 minutes until the cheese is melted and the tops are browned.
If you are making it ahead, remove it from the refrigerator 20 minutes before cooking, and bake in a 375-degree F oven for 20 minutes. You can broil to brown the tops if you wish.
Pin it HERE!!
Pin it HERE!!
Easy Cheesy Skillet Corn
Ingredients
- 6 Ears of Corn husked (about 3-4 cups)
- 5 1/2 Tbsp Butter divided
- 1 Tbsp Chopped Cilantro
- 1/8 tsp Tabasco Sauce
- 2 Tbsp Mayo
- 2 Tbsp Lime Juice
- 10 Oz 3 cups grated Sharp White Cheddar (divided)
- 1/2 Cup Dry Bread Crumbs
- Vegetable Oil
Instructions
- Cut the kernels from the cobs of corn.
- In a large broil-proof skillet, sauté the corn with 4 Tbsp of butter over moderate heat for approx 5 minutes.
- Stir in the cilantro, Tabasco sauce, mayo, lime juice, and 2 ¼ cups of grated cheese; reserve 3/4 cup of cheese for use later. Continue to cook, stirring until the cheese is melted.
- Remove from the heat and season with salt and pepper to taste.
- Meanwhile, in a small skillet, sauté the breadcrumbs in the remaining butter, stirring until the butter is absorbed.
- Top the corn with the breadcrumbs and the remaining grated cheese.
- Broil for approx. 2 minutes until the cheese is melted and the top is browned.
- If you are making it ahead, remove it from the refrigerator 20 minutes before cooking, and bake in a 375-degree F oven for 20 minutes. You can broil to brown the top if you wish.
- You also can transfer the corn mixture to a casserole dish if made ahead. Sprinkle on the breadcrumbs and reheat as above.
How To Make the Corn Boats
- Remove a 1 -1 ½ inch wide strip lengthwise off the corn husk.
- Carefully loosen the remaining husk, and using a small paring knife, cut the cob of corn out of the husk. You may have to wiggle the cob back and forth to get it out. The key is to make sure the husk is intact (see photos).
- Carefully remove a tender inner piece of the husk and use it to tie the loose end of each husk together to form a boat.
- Brush the inside of the “boats” with oil and divide the corn mixture between them.
- Top with the breadcrumbs and the remaining grated cheese.
- Broil for approx. 2 minutes until the cheese is melted and the tops are browned.
- If you are making it ahead, remove it from the refrigerator 20 minutes before cooking, and bake in a 375-degree F oven for 20 minutes. You can broil to brown the tops if you wish.
Comments & Reviews
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