Over the Fourth of July weekend, I went against the norm and wanted comfort food all weekend long. So I made some of my favorite dishes both days – Chicken and Dressing and King Ranch Chicken. Neither dish really requires a side dish with it but then Nancy from Farmhouse Rules was on television making some corn off the cob.
Lo and behold I had everything on hand needed to make the dish so I adapted it to serve two and am I glad I did. It’s similar in ingredients to the Creamed Corn recipe I have on the blog (minus the cream cheese) but the taste is so different. This is basically sweet corn off the cob in its own broth. Perfect as a little something to your favorite comfort food dish. Next up I am trying it with bacon!
Skillet Sweet Corn for Two
1 Tbsp butter
3 Tbsp white onion, chopped
1/4 c chicken stock
1 Tbsp heavy cream
2 ears corn, shucked and kernels cut off
Salt and freshly ground black pepper
1 tsp sugar
In an 8-inch Cast-Iron Skillet, melt butter over medium heat. Add onions and sauté for 3 minutes. Pour in chicken stock and heavy cream then mix together. Add corn and mix to combine. Season with salt and pepper. Add sugar and stir.
Cook, stirring occasionally, until liquid is mostly evaporated and the corn is soft.
(Recipe adapted from Nancy Fuller)
* Note: There is an affiliate link because everyone needs a Cast Iron Skillet in their kitchen.