My Grandma June always crumbled Saltine crackers into her skillet corn. They soak up the extra honey and butter to create morsels within the dish. Seriously, they’re like tiny little savory surprises that are oh-so-good.
When you’re in need of a side that comes together in about 10 minutes, cooks all in one pan, and tastes super delicious… this here is what you’ve been searching for all your life. It’s ideal for weeknights, family gatherings, holidays, and anytime in-between! With the perfect balance of creamy sweetness, you’ll be noshing on this dish spoonful after spoonful (and then some).
INGREDIENTS FOR THE BEST SKILLET CORN:
This recipe can be made with fresh, canned, or frozen corn. Since corn season runs from May through September in most states, I usually opt for frozen corn during the off-season. Also, it’s the easiest since there’s no draining or thawing required! Here’s what you’ll need:
- Salted Butter
- Olive Oil
- Frozen Corn
- Garlic Clove
- Onion Powder
- Cream Cheese or Creme Fraiche
- Salt + Pepper
- Saltine Crackers
- Fresh Parsley
If you’re a spicy food lover, go ahead and drizzle with your favorite hot honey instead of the regular. If you don’t have that on hand, use regular honey + hot sauce.
MORE SIDES YOU’LL SWOON FOR:
- 3 tbsp. Salted Butter
- 2 tbsp Olive Oil
- 32 oz. Frozen Yellow Corn
- 1 Garlic Clove, minced
- 1 tsp. Onion Powder
- 4 oz. Cream Cheese or Creme Fraiche
- 2 tbsp. Honey
- ¼ cup Grated Parmesan
- Salt + Pepper, to taste (about ½ tsp. each)
- 12 Saltine Crackers, crushed
- ¼ cup Shredded Parmesan
- Fresh Parsley, for serving
- Heat the butter and olive oil in a skillet over medium-high heat. Add the corn (leave frozen) and sauté for 5 - 6 minutes. Next add the minuted garlic and onion powder. Continue to cook until fragrant (about 1 minute).
- Add the cream cheese or creme fraiche and stir until melted. Next drizzle on the honey and add the grated parmesan. Mix, then season to taste with salt and pepper.
- Turn off the heat and sprinkle with crushed Saltine crackers; mix to combine. Allow to sit for 3 - 4 minutes so the crackers can soak up some of the extra yummy sauce.
- Before serving, sprinkle with shredded parmesan and fresh parsley. Enjoy immediately.
NOTES ON THIS RECIPE:
- I prefer mixing butter and olive oil for cooking the corn. You get the high heat temperature and golden butter flavor all at once.
- My grandma always made hers with cream cheese, but since I had creme fraiche on hand I used that instead. In my opinion, both taste fantastic… so would mascarpone! I’m also curious how this would taste with herbed goat cheese… let me know if you try it!
- Any leftovers should be kept refrigerated in a covered container and consumed within 2 – 3 days.