Skillet Corn with Garlic and Thyme – A Fresh and Simple Summer Side Dish
There’s something about fresh summer corn that feels like a little celebration on your plate. Sweet, golden, and bursting with flavor, it’s a side dish that never goes out of season in our house. This recipe for Skillet Corn with Garlic and Thyme has become a family favorite, and I hope you will love it as much as we do.
When our kids were younger, we always served corn on the cob. But once braces entered the picture, the cobs had to go. That’s when I started cutting the kernels off before cooking, and honestly, we never looked back. Over time, I began experimenting with flavors and techniques, and this recipe was born.
The garlic and fresh thyme bring so much depth, and when the kernels caramelize in the skillet, the natural sweetness of the corn really shines. It’s quick, simple, and packed with flavor.
How to Make Skillet Corn with Garlic and Thyme
What you will need:
- Fresh corn (Shucked, cleaned, and kernels cut from the cob)
- Butter
- Garlic, minced
- Salt and Pepper
- Thyme leaves (Fresh is preferred, but dried thyme works well, too.)
Putting it together
Serving Suggestions
I love serving this dish with roasted chicken, barbecue ribs, or grilled steak. But honestly, it’s delicious with just about anything– especially a sliced tomato fresh from the garden.
Tips from My Kitchen to Yours:
- I like to cut the corn into a shallow bowl or pie plate to avoid a runaway kernel mess.
- Fresh thyme is best, but dried will work in a pinch.
- Don’t skip the step where the corn browns a little. That’s where the magic happens!
Skillet Corn with Garlic and Thyme
Ingredients
- 6 ears Fresh corn, shucked, cleaned, kernels cut from cob
- 6 tbsp butter
- 1½ tsp garlic, minced
- ¼ tsp salt (or to taste)
- ¼ tsp ground black pepper
- 1 tbsp fresh thyme leaves
Instructions
- Melt butter in large skillet over medium heat
- Add garlic and cook until fragrant, approximately 1 minute
- Add corn to skillet. Sprinkle with salt and pepper
- Cook over medium heat 15-20 minutes until kernels begin to turn brown
- Add thyme leaves and cook 2 more minutes
- Serve and enjoy!
Notes
- I prefer to cut the kernels from the corn cob into a shallow bowl or pie plate. This helps to contain the kernels and keep the mess to a minumum.
- This recipe yields 4 generous servings. The serving size may vary depending upon the size of your ears of corn.
- Fresh thyme leaves are preferred. If you do not have access to fresh thyme, you may substitute 1 tsp of dried thyme leaves.
- If you have any leftovers, store in a covered container for up to 3 days.
I Hope You Give It a Try
This dish is easy enough for a weeknight dinner but special enough to serve to guests. I hope it becomes a favorite in your home, too.
If you make it, I’d love to hear how it turns out! Leave a comment below or tag me on Instagram or Facebook. For more fresh and flavorful side dishes, be sure to explore my other recipes.
