Sautéed corn is a delicious and impressive side dish that comes together in just 10 minutes. Crunchy corn is pan-fried until golden then seasoned with garlic, lemon juice, parsley, and parmesan. You’ll not want to prepare corn kernels any other way!
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Corn kernels – you can use fresh corn (cut the kernels off a corn cob) or use frozen corn kernels. Frozen corn is really good!
- Butter – for cooking corn – it’s a must! Don’t substitute it for oil.
- Lemon juice – adds a refreshing flavor to buttery corn – don’t omit it. Instead of lemon juice, you can use a slightly smaller amount of lime juice.
- Parmesan – adds a delicious cheesy flavor to the dish. Cotija cheese or feta cheese would also be delicious!
- Parsley – adds fresh flavor and a pop of color. Instead of parsley, you can use basil or cilantro.
- salt and pepper
How to cut corn off the cob
- Remove outer husks and silk from the corn.
- Place the corn on a stable cutting board.
- Cut off the pointed end for stability.
- Hold the cob upright and slice downward to remove kernels.
- Turn the cob to cut all sides.
- Gather cut kernels into a bowl. You can discard the remaining cob.
How to make it step-by-step
Melt butter in a skillet over medium-high heat, add corn kernels, don’t stir for the first 1-2 minutes letting corn brown. Start stirring and cook for a couple of minutes until corn is browned and cooked through.
(2 tablespoons butter, 12 ounces (340g) frozen or fresh corn kernels)
Add garlic and cook for 30 seconds.
(2 cloves garlic, finely minced)
Stir in lemon juice, parmesan cheese, and chopped parsley.
(1/2 tablespoon lemon juice, or more, to taste, 2-3 tablespoons grated parmesan cheese, 1 tablespoon chopped parsley, or basil)
Season with salt and pepper to taste.
What kind of pan to use
A cast iron pan or stainless steel skillet is best for this recipe. You want some browning on the corn for the best flavor. Non-stick skillet is easier to use but it will be more difficult to get a really nice browning on the corn using this type of pan.
This side dish recipe stores well. Keep it in the fridge for up to 3 days and reheat in a pan.
More delicious corn recipes
- Zucchini Corn Fritters
- Instant Pot Corn on the cob
- Oven-roasted corn on the cob with herb and chili butter
- Broccoli egg salad with corn and honey mustard dressing
- Sweet potato zucchini fritters with cucumber corn salsa
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Sautéed Corn (Skillet Corn)
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- 2 tablespoons butter
- 12 ounces (340g) frozen or fresh corn kernels
- 2 cloves garlic finely minced
- 1/2 tablespoon lemon juice or more, to taste
- 2-3 tablespoons grated parmesan cheese
- 1 tablespoon chopped parsley or basil
- salt and pepper to taste
- Melt butter in a skillet over medium-high heat, add corn kernels, don’t stir for the first 1-2 minutes letting corn brown. Start stirring and cook for a couple of minutes until corn is browned and cooked through.2 tablespoons butter, 12 ounces (340g) frozen or fresh corn kernels
- Add garlic and cook for 30 seconds.2 cloves garlic
- Stir in lemon juice, parmesan cheese, and chopped parsley.1/2 tablespoon lemon juice, 2-3 tablespoons grated parmesan cheese, 1 tablespoon chopped parsley
- Season with salt and pepper to taste.