Skillet Corn
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons safflower or vegetable oil
- 8large ears of corn, shucked
- 1teaspoon salt
- 2tablespoons heavy cream
- ¼cup all-purpose flour
Nutritional analysis per serving (8 servings)
211 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 6 grams protein; 300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. When the oven is hot, pour the oil into a 9-inch cast-iron skillet and tilt the pan so that the oil coats the sides and bottom. Place the skillet in the oven for 30 minutes.
- Step 2
Meanwhile, cut the kernels from the cobs and place in a large bowl. (Jean uses the Lee's corn scraper on the previous page,but a sharp knife will do.) Using the sharp edge of a wide, heavy knife,scrape the cobs thoroughly so that the pulp and juice run into the bowl. (You should have about 7 cups.) Add the salt, cream and flour, and mix well.
- Step 3
Pour the sticky corn mixture into the scorching hot skillet, and press down with a spatula to flatten and compact it. Bake until the edges begin to brown and the top is browned in places, about 40 minutes.
- Step 4
Remove from the oven and allow to sit for 5 to 10 minutes. Run a knife along the inside edge of the skillet to loosen the corn. Place a serving platter on top of the pan, carefully invert platter and pan,and lift off the pan.If the stars align,you will have a beautiful golden brown corn cake,but it might take a few tries before you perfect this (4 people tested this recipe; 1 got a flawless cake).If the mixture sticks to the pan,don't worry: just scrape it all into a bowl and mix lightly to disperse the crispy bits. It will still be delicious.
Private Notes
Comments
This is a summer time staple for me. I have given this recipe to many friends. Don’t use olive oil - smoke Point is too low. If you want to mix things up add some spices to the mixture before cooking. I’ve added chili powder, curry, smoked paprika, Old Bay seasoning. (Not at the same time). You can use any type of corn. Great when you want to use some older corn that you forgot about.
This worked perfectly and my partner said it was one of the best things I’ve ever cooked! I used half and half instead of cream because that’s what I had. I also took extra time to scrape the pulp and juice after cutting off the kernels and got quite a bit. I never knew how much good stuff I was leaving behind. It cooked for exactly 40 min and turned out easily onto a serving platter — all In one piece. A+!
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