Southern-Style Corn

  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 servings
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3 large ears fresh corn

1/2 stick (4 tablespoons) unsalted butter, plus 1/2 stick, optional

1 cup light cream 

Pinch cayenne pepper, optional

Seasoning salt and black pepper


  1. Working over a large bowl, cut the corn kernels from the cobs with a paring knife--cut close enough to the cob to get the creamy corn juice.
  2. Melt 1/2 stick of the butter in a large nonstick skillet over low heat. Add the corn and then pour in the cream. Add the cayenne if using and 1/2 teaspoon each seasoning salt and black pepper; mix well. Cover and cook over low heat for 20 minutes. Before serving, add the remaining 1/2 stick butter if desired for extra buttery flavor.