Skillet Corn and Potatoes
Transform your dinner table with the rustic charm of Skillet Corn and Potatoes, a simple yet flavorful side dish that's ready in just 40 minutes. Featuring tender baby potatoes and sweet corn kernels caramelized to perfection, this one-pan recipe is elevated with a touch of smoked paprika, garlic, and dried thyme for a smoky, aromatic finish. A golden medley of textures and vibrant colors, this dish is topped with fresh parsley for a pop of herbal brightness. Perfect for busy weeknights or as a rustic side at your next gathering, this versatile recipe pairs beautifully with roasted meats, grilled fish, or a crisp green salad. Plus, with fresh or frozen corn options, it's seasonally adaptable and delightfully easy to prepare.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 2 cups Sweet corn kernels (fresh or frozen)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1.5 teaspoons Kosher salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Dice the baby potatoes into 1/2-inch pieces to ensure even cooking. If using fresh corn, shave kernels off the cobs with a sharp knife. If using frozen corn, let it thaw and pat dry with a paper towel to remove excess moisture.
Heat a large skillet over medium heat. Add olive oil and butter, allowing the butter to melt and foam slightly.
Add the diced potatoes to the skillet. Sprinkle with 1 teaspoon of salt and the black pepper. Stir well to coat the potatoes, then spread them out in an even layer. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Push the potatoes to one side of the skillet. Add the minced garlic to the cleared space and cook for 30 seconds until fragrant. Then, stir the garlic into the potatoes.
Add the corn kernels to the skillet and mix them with the potatoes. Sprinkle with smoked paprika, dried thyme, and the remaining 1/2 teaspoon of salt. Stir to combine.
Cook for another 5-7 minutes, stirring occasionally, until the corn is tender and begins to caramelize slightly.
Remove the skillet from heat. Sprinkle the dish with freshly chopped parsley for a burst of freshness.
Serve immediately as a side dish for your favorite main course. Enjoy!
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 30.0 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4118 mg | 88% | |
*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.
