Hand-Selected Recipes and Stories Straight to Your Inbox

RECIPES  /  SIDE DISH  /  CHADWICK BOYD'S CAST IRON SKILLET CORN  /  PRINT

Chadwick Boyd's Cast Iron Skillet Corn

Serves: 4-6

Ingredients

3 tablespoons salted butter
4 to 6 ears corn, kernels cut from the cob, or 3 to 4 cups frozen and thawed corn
1/2 large red bell pepper, diced
2 tablespoons heavy cream
1 1/2 tablespoons fresh basil, finely chopped
Kosher salt and freshly ground black pepper

Instructions

Heat a large cast iron skillet on medium high heat until it’s good and hot, 2 to 3 minutes. Add the butter and let it melt and bubble. When the butter is foamy, add the corn and let it toast, stirring occasionally with a wooden spoon, until the kernels start to turn slightly brown and start to pop, 7 to 8 minutes.

Add the red pepper and continue to cook until tender, 2 to 3 minutes. Stir in the cream and heat through for another minute or two. Season to taste with salt and pepper, stir in the basil, and serve immediately.


the southern
kitchen difference