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Jump to recipeFresh summer corn–so easy! This corn makes a perfect side to serve with any grilled meat, & goes especially well with South-of-the-border dishes.
Did you ever have braces? No gum allowed. No chewy or sticky foods. No corn on the cob.
I had braces when I was younger, and for the past three years we’ve had at least one boy in them.
With corn on the cob off the table we resorted to what most braces-wearing folks do, after cooking, we stood the cobs on end and sliced the kernels off the cob.
And then I decided to introduce my fresh picked summer corn to my cast iron skillet and a hot grill.
Now they’re best friends.
You won’t believe how easy it is, too!
Skillet Grilled Corn
Cut the kernels off of the raw corn cobs. Pile it into your cast iron skillet and place on a hot grill.
Grill over medium to medium high heat for 15-20 minutes, stirring occasionally. You’ll notice the kernels turn a brighter yellow color and will start seeing brown bits as you stir (this is the good stuff).
When you’re ready to serve, stir in a few pats of butter and sprinkle with salt.
Delectable!
I have made this many times this summer. It pairs well with any grilled meat…steak, chicken, burgers…and is especially good with Mexican dishes. I grilled steak for fajitas recently, and served it with this and cheesy stuffed jalapenos on the side.
Out of this world!
Make this!
Ingredients
- Corn on the cob
- Butter and Salt to taste
Instructions
- Remove the husks and silks from the corn cobs
- With the cobs on end, use a sharp knife to cut the kernels off
- Place cut kernels into cast iron skillet
- Put skillet on hot grill and cook over medium to medium-high heat for 15-20 minutes
- Stir occasionally
- Kernels will turn a brighter yellow, and you'll start to see brown bits (yum!)
- Remove from grill and add a few pats of butter and a pinch of salt (per your taste)
We tried this last night- so good! We both said we liked it better than corn on the cob and it is easier to eat.
I agree! So glad you guys liked it as much as we do. Can’t wait to make some this year!!
I’ve made pan fried corn for years, I got the idea from my mom who used to do this in the 60’s. I can make it on the grill, or the stove top. I use leftover corn, put a few pats of butter in the pan and fry the corn, it will get brown and crispy, and then I add some chili powder and cumin. It is awesome!
Mmmm – YUM! With those spices, it sounds like it would be delicious with Mexican food.
Thank you so much for your helpful shearing post!