Skillet Corn with Garlic and Thyme
This skillet corn recipe is a family favorite. Sweet kernels of fresh corn combined with butter, garlic and fresh thyme come together quickly for a delicious side dish. The perfect complement to roasted chicken, barbecue ribs, or grilled steak.
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.
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