Cast Iron Skillet Corn Recipe

Skillet creamed corn is a great recipe to serve with beef, chicken, or pork. It’s absolutely delicious and is the perfect alternative to creamed corn.

I love corn and we eat corn all the time. So, skillet creamed corn is a nice change from plain frozen corn or canned corn. My husband loved it.

This recipe is so good as a side dish for chicken or beef. You can have it ready for dinner in about 15 minutes.

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No, this doesn’t taste exactly like cream corn. It is made with honey and cream cheese which gives it a unique taste you’ll want to enjoy over and over again.

This is also a great recipe to take to a potluck. You can keep it warm in a slow cooker.

This recipe uses frozen corn kernels. You can use fresh corn instead. Just make sure that you cook it first.

You can start with fresh corn on the cob. You will need about a dozen ears. Just remove the corn kernels from the corn cobs. Then, cook it like you would normally.

This recipe uses frozen corn. If you want to use canned corn, you can. You will need to drain it first.

Frozen or canned corn will be fastest when you prepare this dish.

Use a can of whole-kernel corn. You can use either yellow corn or white corn depending on what you have.

The cast iron pan heats up evenly and it’s my preference for making this dish. But, you can use a regular pan if you don’t have it.

Butter gives this skillet creamed corn a delicious taste. But, if you do not have butter, you can use vegetable oil or even bacon grease.

Full fat cream cheese works best. But, if you prefer, you can use low fat cream cheese. I have not tried it with vegan cream cheese so let me know if you do.

• Red pepper
• Chopped onions
• Crumbled bacon
• Garlic powder

Heat it in the cast iron skillet on medium or medium low heat until the mixture is bubbly. Add heavy cream to the corn kernels if you need to thin it out.

You can store this in the refrigerator for 5 to 7 days. Make sure that you use an airtight container.

• 24 ounces of frozen corn
• ½ stick butter, salted
• 2 tbsp honey
• 4 ounces cream cheese
• ½ tsp black pepper
• 1 tsp kosher salt

• In a large skillet (cast iron works best), melt together the butter and honey.

• Add in the frozen corn and stir over medium high heat for 6 to 8 minutes, stirring occasionally.

• Add in the cream cheese and cook for an additional 4 to 5 minutes, to allow the cream cheese to melt.

• Season with salt and pepper to taste.
• Serve immediately.

TIP: The corn will become thicker the longer it sits, if you do not want it to be really thick, cut back on the amount of cream cheese.

If you find that it is too thick, add a bit of heavy cream to make it thinner.

You may like trying these instant pot recipes.

Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She is Grandma to one adorable baby girl. She owns six blogs and is addicted to social media. In what little spare time she has, she loves to read, watch movies, and play games. If you’d like to work together, email info@in-our-spare-time.com to chat.