Skillet Corn
Cooking for chronic kidney disease (CKD) doesn't mean you have to sacrifice flavor or variety. One delightful dish that fits perfectly into a kidney-friendly diet is Skillet Corn. This easy-to-make side dish combines the natural sweetness of corn with the savory goodness of seasonings, offering a burst of flavor without overloading on sodium or phosphorus.
Whether you're looking for a quick addition to your weeknight dinner or something to impress at a family gathering, skillet corn is a simple yet versatile option. Let's dive into how to make this tasty and CKD-friendly dish!
Of course, corn can go with many different meals. However, I really enjoy eating it alongside these Steak Sliders! I've also eaten this skillet corn as a snack or a side.
This Skillet Corn recipe was a part of our Father's Day Meal. Along with the skillet corn, we also made Mixed Berry Galette, Watermelon Mint Lemonade, and Steak Sliders.
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Ingredients for Corn in Skillet
I know we've all had corn a million different ways, but this is one of my favorite ways to enjoy corn. Check out these ingredients for corn in a skillet.
- Frozen Corn Kernels - Sweet and tender, these are the star of the dish, providing natural sweetness and a delightful crunch.
- Pepper - Adds a gentle hint of spice, enhancing the overall flavor profile.
- Sugar - Balances out the savory elements with a touch of sweetness.
- Butter, Melted - Adds richness and a smooth, velvety texture.
- Cumin - Brings a warm, earthy depth, elevating the corn’s natural flavor.
- Red Pepper Flakes - Introduces a bit of heat to liven up the dish.
- Water - Helps in creating the right consistency and ensuring even cooking.
- All Purpose Flour - Aids in thickening the mixture to achieve the perfect texture.
- Almond Milk - Provides a creamy, dairy-free alternative, suitable for kidney-conscious diets.
See recipe card for quantities.
For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.
Instructions to Skillet Corn Recipe
1. Combine the flour with the milk, whisking it together, then add to corn.
2. Combine the corn, pepper, sugar, butter, cumin and water in a 10 inch skillet. Cover and simmer 15 minutes on medium heat, stirring often.
3. Cook 2-3 more minutes, stirring occasionally as mixture thickens.
Hint: Put milk into container first, then the flour to ensure the flour doesn't stick to the bottom of the container.
Substitutions to This Skillet Corn Recipe
When you are making this recipe, you may find that you want to change a few things. Here are a few subs you can make to this skillet corn recipe.
- Butter - If you're looking to cut down on saturated fats, you can substitute the melted butter with the same amount of olive oil. This will still give a rich flavor but with healthier fats.
- Sugar - Instead of using regular sugar, you can opt for honey. Use the same amount (1 tbsp) to maintain the sweet balance, but with a more natural sweetness.
These substitutions can help tailor the skillet corn to better suit dietary preferences and needs, especially for those with CKD.
Variations
If you're looking to shake things up a bit, here are a few variations to add some exciting twists to your skillet corn:
- Herb-Infused Corn - Replace cumin with 2 tablespoons of finely chopped fresh herbs like parsley, basil, or chives. This will give the skillet corn a fresh and aromatic twist, perfect for a lighter flavor profile.
- Cheesy Corn Delight - Add ¼ cup of grated Parmesan cheese when you mix in the almond milk. The cheese will melt and blend, giving the dish a rich, cheesy flavor while still being mindful of phosphorus intake.
- Southwest Spicy Corn - Mix in ½ cup of diced red bell peppers and ½ cup of black beans. This adds a pop of color, extra nutrients, and a bit of heartiness, making the dish a more filling side or even a light main course.
Feel free to get creative and find the variation that best suits your taste and dietary needs!
Storage
Storing your skillet corn properly ensures it maintains its flavor and texture for future meals. Follow these guidelines:
- Refrigeration: Allow the skillet corn to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freezing: Once cooled, transfer the corn to a freezer-safe container or a resealable freezer bag. Label it with the date, and store it in the freezer for up to 2 months. To reheat, thaw it in the refrigerator overnight and warm it up in a skillet or microwave.
These steps will help you keep your skillet corn tasty and ready to serve whenever you need it!
Top tip
For an extra burst of flavor, sauté the frozen corn kernels in the melted butter over medium-high heat until they begin to caramelize slightly. This will enhance the natural sweetness of the corn and add a delicious depth to your dish.
FAQs about Southern Skillet Corn
Absolutely! Fresh corn can be used in place of frozen corn kernels. Simply cut the kernels off the cob and follow the recipe as directed. Fresh corn may provide an even sweeter and crunchier texture.
To make skillet corn vegan, replace the butter with an equal amount of a plant-based butter or olive oil. Additionally, ensure that the all-purpose flour used is not processed with any animal products, and continue using almond milk as specified in the recipe. This will keep the dish flavorful and suitable for a vegan diet.
Other Kidney Friendly Side Dishes
Looking for other recipes like this? Try these:
Other Kidney Friendly Recipes
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintSkillet Corn
Skillet Corn is a quick and delicious side dish where fresh or frozen corn is sautéed with butter and seasonings. You'll love it for its simplicity, sweet flavor, and delightful crunch that pairs perfectly with any main course.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
- 2 cups frozen corn kernels
- ¼ tsp pepper
- 1 tbsp sugar
- ¼ cup butter, melted
- 2 tbsp cumin
- ½ tsp red pepper flakes
- ⅓ cup water
- 1 tbsp all purpose flour
- ⅓ cup almond milk
Instructions
- Combine the corn, pepper, sugar, butter, cumin and water in a 10 inch skillet. Cover and simmer 15 minutes on medium heat, stirring often.
- Combine the flour with the milk, whisking it together, then add to corn.
- Cook 2-3 more minutes, stirring occasionally as mixture thickens.
