Skillet Corn Food

SKILLET FRIED CORN

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
• Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.

CAST IRON SKILLET CORN BREAD

Steps:

• Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

CREAMY SKILLET CORN

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

SKILLET CORN

Steps:

• Preheat oven to 425 degrees. When the oven is hot, pour the oil into a 9-inch cast-iron skillet and tilt the pan so that the oil coats the sides and bottom. Place the skillet in the oven for 30 minutes.
• Meanwhile, cut the kernels from the cobs and place in a large bowl. (Jean uses the Lee's corn scraper on the previous page,but a sharp knife will do.) Using the sharp edge of a wide, heavy knife,scrape the cobs thoroughly so that the pulp and juice run into the bowl. (You should have about 7 cups.) Add the salt, cream and flour, and mix well.
• Pour the sticky corn mixture into the scorching hot skillet, and press down with a spatula to flatten and compact it. Bake until the edges begin to brown and the top is browned in places, about 40 minutes.
• Remove from the oven and allow to sit for 5 to 10 minutes. Run a knife along the inside edge of the skillet to loosen the corn. Place a serving platter on top of the pan, carefully invert platter and pan,and lift off the pan.If the stars align,you will have a beautiful golden brown corn cake,but it might take a few tries before you perfect this (4 people tested this recipe; 1 got a flawless cake).If the mixture sticks to the pan,don't worry: just scrape it all into a bowl and mix lightly to disperse the crispy bits. It will still be delicious.

SKILLET SAUTEED CORN

Steps:

• Melt butter in skillet and saute garlic over low heat just until it begins to sizzle.
• Add corn and heat through, stirring occasionally.
• Add thyme and salt and pepper to taste.
• Serve immediately.

MAMA'S SKILLET CORN

Steps:

• Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
• Cover and simmer 15 minutes on medium heat, stirring occasionally.
• Combine flour with milk, blending until smooth.
• Stir into corn.
• Cook five more minutes, stirring constantly.

CHICKEN STREET CORN SKILLET

Steps:

• Preheat the oven to 425 degrees F.
• In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
• Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
• Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
• Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

CREAMED CORN SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

FRIED SKILLET CORN SALAD

Steps:

• Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet.
• Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.

CREAMY CRUNCHY SKILLET CORN

Steps:

• Melt butter in a large non stick skillet and stir in corn, sugar and cornmeal.
• Cover and cook over medium low heat for 20 minutes, stirring occasionally.
• Season to taste with salt and pepper and let stand for 10 minutes before serving.

SKILLET CORN WITH BACON AND ONIONS

Steps:

• Stand 1 ear of corn upright, pointed end down, in a large bowl and cut kernels from cob using a sharp paring knife. Scrape any remaining corn with its milk from cob into bowl using back edge of knife and discard cob. Remove kernels from remaining ears in same manner.
• Cook bacon in a 12-inch heavy skillet (2 inches deep) over moderate heat, stirring occasionally, until crisp, about 8 minutes, then transfer with a slotted spoon to paper towels to drain. Cook onion in fat remaining in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Add corn, garlic, and water (skillet will be very full) and cook over moderately high heat, uncovered, stirring occasionally, until corn is tender, 10 to 15 minutes. Stir in scallion and salt and pepper to taste, then sprinkle with bacon.

SKILLET CORN ON THE COB WITH PARMESAN AND CILANTRO

Steps:

• Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.
• Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

SKILLET CREAM CORN

Steps:

• In a large skillet over medium heat combine corn, whipping cream, salt, pepper, sugar garlic powder (if using) and butter.
• In a small bowl whisk together the full-fat milk with flour, then stir/add to the corn mixture; cook stirring over medium heat until the mixture has thickened and the corn is cooked through.
• Remove from heat then add in the grated Parmesan cheese; stir until thoroughly combined and melted.
• Season with more salt and black pepper if desired.
• Serve hot.
• Delicious!

SO EASY OLD FASHIONED SKILLET CREAMED CORN

Steps:

• In a large skillet over medium heat melt the butter.
• Stir in the corn kernels and the half and half cream; mix to combine.
• Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
• Reduce heat and simmer stirring occasionally for about 10-12 minutes.
• Season with black pepper to taste.

SOUTHWEST SKILLET CORN

Steps:

• In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.