Tuscan Skillet-Fried Corn

Ellbee’s Garlic Kitchen Box

A hot skillet gives sweet corn the browned, popcorn-like edges that make it impossible to stop tasting straight from the pan. Tuscan garlic, a little chili-lime lift, and a buttery finish turn this original cookbook favorite into a fast, colorful side that can hold its own beside anything on the grill.

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Total Time 20

Servings: 4 servings

Course: Pasta & Sides

Ingredients Method Notes

Ingredients

4 cups corn kernels, thawed if frozen and patted dry
1 tablespoon Ellbee's Butter Olive Oil
2 teaspoons Ellbee's Tuscan Gourmet Garlic
0.5 teaspoon Ellbee's Chili Lime Gourmet Garlic
1 tablespoon unsalted butter
thinly sliced red chile, chopped cilantro, salt, and black pepper

Method

Heat a large cast-iron skillet over high heat until very hot. Add Butter Olive Oil and corn in a single layer. Let it sit for 2 minutes before stirring so the kernels can brown.
Cook, stirring only occasionally, until the corn is blistered in spots, 6 to 8 minutes. Add Tuscan Garlic, Chili Lime Garlic, and butter, then cook 1 minute more.
Season with salt and pepper. Scatter with chile and cilantro, then serve hot.

Notes

Time: 20 min

Kitchen tip: Dry corn is the key to real browning. If using frozen kernels, thaw and pat them dry before they hit the skillet.

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