Creamed Skillet Corn


Sweet corn is one of the most glorious gifts of a Southern summer, and Creamed Skillet Corn is a perfect way to showcase this ingredient. While traditional recipes for creamed corn can be a bit heavy for hot July and August days, our lightened version trades heavy cream for pureed fresh corn and reduced-fat buttermilk and gets a punch of flavor from creamy goat cheese, bacon, and summer’s favorite herb—fresh basil.

Creamed Skillet Corn
Yield: 4 to 6 servings
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  1. 6 ears fresh corn, shucked and divided
  2. 2 teaspoons olive oil
  3. 1 cup reduced-fat buttermilk, divided
  4. 2 slices center-cut bacon, chopped
  5. 1 cup diced yellow onion
  6. 1 cup diced zucchini
  7. 1 teaspoon kosher salt
  8. 1⁄4 teaspoon ground black pepper
  9. 1⁄4 cup chopped fresh basil
  10. 1⁄4 cup crumbled goat cheese
  11. Garnish: chopped fresh basil
  1. Brush 3 ears of corn with olive oil. In a medium cast-iron skillet, cook over medium-high heat, turning occasionally until lightly charred on all sides, 4 to 5 minutes per side. Remove from heat, and let cool.
  2. Cut charred kernels from cobs, and place in a medium bowl. Reserve cobs. Cut kernels from remaining 3 ears, and place in the work bowl of a food processor. Reserve cobs. Add 1⁄2 cup buttermilk to food processor; pulse until smooth.
  3. Add puréed corn mixture to charred corn in bowl. Using a knife, scrape reserved corn cobs to extract pulp and milk. (See tip, page 9.) Stir into corn mixture. Set aside.
  4. In same skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon, and set aside. Reserve rendered bacon fat in skillet. Add onion, zucchini, salt, and pepper. Cook over medium heat, stirring occasionally, until tender, approximately 7 minutes.
  5. Add corn mixture and remaining 1⁄2 cup buttermilk to skillet, stirring to combine. Simmer until thickened, 4 to 5 minutes. Stir in basil; sprinkle with goat cheese and bacon. Garnish with basil, if desired.
Taste of the South


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