A delightfully, nutty side dish using corn on the cob and some staples from the fridge and pantry! 

I whipped together this yummy corn side dish on the fly, to go with the Oven Tacos that I prepared on Big Bad Budget Battle show on Food Network. 

The challenge was to cook something from my hometown and I immediately flash-backed to the “taco truck tour” that I went on for my birthday a few years ago. Along with the tacos, I wanted a skillet style elote corn…except I didn’t have the exact ingredients for that…so I improvised.

The end result…delicious!!! 

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Skillet Creamy Corn

An incredible side dish for any dinner!

Prep Time5 minutes minutes

Cook Time10 minutes minutes

Servings - 4 servings

Ingredients 

1x2x3x

• 4 corn cobs shucked
• 4 Tbsp butter
• 4 Tbsp milk
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp lemon juice
• 1 tsp taco seasoning
• Dash of cayenne pepper
• Salt and pepper to taste

Instructions

• Cut the kernels off of the corn cobs.
• Heat a skillet over high heat. Add the corn kernels into the hot skillet and sauce for 2-3 minutes, stirring often.
• Add in the butter and let melt, tossing with the corn.
• Stir in the milk, grated Parmesan and lemon juice. Reduce heat to low and simmer for 5 to 7 minutes, or until creamy sauce forms.
• Season with taco seasoning, cayenne pepper, and salt and pepper to taste.
• Enjoy Skillet Creamy Corn as side dish with your favorite dinner.