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Skillet Corn

Created by jclawson, Thursday, 02 December 2010


If you’re looking for a new way to serve the same vegetables, here is a rich side dish that should bring many compliments. It goes well with any meal that calls for a yellow vegetable. It also can be used as a filling in stuffed peppers or tomatoes. If you’re using peppers, parboil them for 1 to 2 minutes first. Stuff, then bake until everything is hot.


At a glance
1 tablespoon olive oil
Medium onion, diced
1 clove garlic, minced, or 1 teaspoon minced garlic
2 cans, 10 ounces each, dry-pack canned corn, drained*
3 heaping tablespoons cooked, crumbled bacon from a jar (not imitation bacon bits)
1/4-cup instant-blend flour
Small can evaporated milk
1 cup milk
Salt, pepper to taste
1/2-teaspoon dried thyme


Heat the oil in a large skillet and cook the onion and garlic until they are limp. Stir in the corn and bacon. In a separate bowl, add a little milk to the flour to make a paste, then stir in the canned and fresh milk. Add the mixture to the skillet and cook, stirring, until it’s thick. If a thinner sauce is desired, add a little more milk. Add salt and pepper to taste, then stir in the thyme and serve; or bake as a stuffing in tomatoes or peppers.

*There should be little juice. If you use regular canned corn, use two 16-ounce cans, drain the juice, and save it for another purpose, such as the liquid for cornbread or pancakes.

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