Creamy Crunchy Skillet Corn
Dive into pure comfort with this Creamy Crunchy Skillet Corn, a one-pan wonder that combines velvety richness with irresistible texture. Sweet corn kernels are sautéed to golden perfection before being enveloped in a luscious blend of cream cheese, heavy cream, and Parmesan, seasoned with a hint of garlic and smoky paprika. The dish is crowned with crispy, golden panko breadcrumbs toasted in olive oil, adding a delightful crunch to every bite. Ready in just 30 minutes, this creamy corn recipe is an easy yet elegant side dish perfect for family dinners, holiday gatherings, or anytime you crave a burst of flavor. Garnish with fresh parsley for a pop of color and serve it hot straight from the skillet for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels (or frozen, thawed)
- 0.5 cups Heavy cream
- 4 ounces Cream cheese, softened
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Grated Parmesan cheese
- 0.5 cups Panko breadcrumbs
- 1 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Start by heating a large skillet over medium heat. Add the unsalted butter and allow it to melt.
Once the butter is melted, add the minced garlic and cook until fragrant, about 1 minute.
Stir in the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is slightly golden and tender.
Reduce the heat to low and add the cream cheese to the skillet. Stir until the cream cheese is fully melted and incorporated.
Pour in the heavy cream and mix well. Season with paprika, salt, and black pepper. Continue to cook on low heat for another 2-3 minutes, allowing the creamy mixture to thicken slightly.
Sprinkle the grated Parmesan cheese evenly over the corn mixture. Remove the skillet from the heat.
In a small bowl, combine the panko breadcrumbs with olive oil. Stir to lightly coat the breadcrumbs.
In a separate small skillet, toast the panko mixture over medium heat for 2-3 minutes, stirring frequently, until golden brown.
Sprinkle the toasted panko breadcrumbs over the creamy corn mixture in the skillet.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 56.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
