This buttery skillet corn with red peppers, garlic and fresh herbs is one of those simple vegetable dishes that looks far more cheerful than the amount of work involved.

Sweet corn goes into a hot skillet with butter, colourful red pepper and garlic, then cooks just long enough to become tender and lightly golden in places.

Fresh herbs at the end keep everything bright.

It is an easy way to use late-season corn, and the yellow, red and green make it especially welcome on an autumn table that can otherwise become very brown very quickly.

Ingredients

• 4 ears fresh corn, husks and silk removed
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil, optional
• ½ large red bell pepper, finely diced
• 2 to 3 cloves garlic, finely chopped
• ½ small onion, finely chopped, optional
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of cayenne pepper or red pepper flakes, optional
• 2 tablespoons freshly chopped parsley, chives or a combination of herbs
• Fresh lemon juice, optional, for finishing

How to Cut Corn from the Cob

Stand each ear of corn upright on a cutting board or inside a wide shallow bowl.

Using a sharp knife, carefully slice downward along the cob to remove the kernels.

Turn the cob as you work until all of the kernels have been removed.

Do not worry if some kernels stay together in little sheets. Those pieces are wonderful in the skillet and give the finished corn extra texture.

Instructions

1. Heat the skillet. Melt the butter in a large skillet over medium heat. Add the olive oil as well if you want a little extra fat for sautéing.
2. Cook the pepper and onion. Add the diced red pepper and onion, if using. Cook for several minutes until they begin to soften.
3. Add the garlic. Stir in the garlic and cook briefly, just until fragrant.
4. Add the corn. Add the fresh corn kernels to the skillet and toss everything together.

5. Sauté. Cook for approximately 6 to 10 minutes, stirring occasionally, until the corn is hot and tender and some kernels begin to develop a little golden colour.
6. Season. Add salt, black pepper and cayenne or red pepper flakes, if using.
7. Finish with herbs. Remove the skillet from the heat and stir through the fresh herbs.
8. Serve. Taste and adjust the seasoning. Add a small squeeze of lemon juice if you want a brighter finish, then serve hot.

Do You Have to Boil Corn Before Sautéing It?

No.

Fresh corn kernels can go directly into the skillet.

They cook quickly, and sautéing them rather than boiling them first helps preserve their fresh flavour while also allowing a few kernels to brown against the pan.

That little bit of colour is exactly what makes simple skillet corn taste more interesting.

How to Get Golden Buttery Skillet Corn

Use a skillet large enough that the corn is not packed into a deep layer.

You want enough contact with the hot surface for some kernels to colour rather than steam.

At the same time, there is no need to cook fresh corn forever. Once the kernels are tender and lightly golden in places, they are ready.

Butter adds richness, while the red pepper brings sweetness and colour without overwhelming the corn itself.

Fresh Corn or Frozen Corn?

Fresh corn is wonderful here when it is in season, especially if the ears are sweet and recently harvested.

Frozen corn can also work when fresh corn is unavailable.

If using frozen corn, let excess frost or water drain away before adding it to the skillet so the corn sautés rather than steaming in extra moisture.

What to Serve with Buttery Skillet Corn

This is an easy side for roast chicken, pork, steak, sausages or grilled meat.

It also works beside potatoes, rice, beans or other autumn vegetables.

For Thanksgiving or another harvest meal, it adds a welcome burst of yellow and red beside richer casseroles, stuffing, gravy and roasted dishes.

Leftovers are also excellent folded into eggs, rice, pasta, soups or a warm grain bowl the next day.

Buttery Skillet Corn: Kitchen Notes

The sweetness of fresh corn varies, so taste before deciding whether the dish needs anything beyond salt, pepper and butter.

You can change the herbs depending on what you have. Parsley keeps things clean and fresh, chives bring a mild onion flavour, and a little cilantro takes the corn in a completely different direction.

For additional richness, finish with another small knob of butter just before serving.

And if your corn is especially beautiful and sweet, do not bury it under too many ingredients. The goal is still to taste the corn.

If you love cooking with seasonal vegetables, explore more corn recipes from Cooking With Kimberly.

Sweet corn, butter, garlic, red pepper and herbs — colourful, simple and exactly what a harvest side dish should be.