Skillet Corn Casserole

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 12 servings
Share This Recipe


16 ears corn, still in the husks

8 tablespoons (1 stick) salted butter

1 1/3 cups heavy cream 

Kosher salt and freshly ground black pepper 


  1. Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
  2. Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.