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Simple Skillet Sautéed Corn

Simple skillet sautéed corn with bell peppers served on a plate with lime wedges and peppers
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Crisp-tender sautéed corn with a subtle smoky finish, quick-cooked peppers, and optional jalapeño for fresh crunch. Made with fresh or frozen corn and ready in minutes.

  • Author: George
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

  • 8 oz corn (fresh or frozen; use frozen straight from the freezer)

  • 2 teaspoons neutral-tasting oil

  • 1 tbsp unsalted butter

  • ¼ cup small-diced mini bell peppers

  • 1 small jalapeño, seeded and finely minced (optional, mild heat)

  • ¼ tsp smoked paprika

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat a wide skillet (about 9.5–11 inches) over high heat and add the oil.

  2. Add the corn straight from the freezer (or fresh corn). Stir briefly to coat, then let it sit undisturbed for about 1 minute so moisture cooks off and the corn starts to caramelize.

  3. Stir and repeat once or twice more, cooking for 3–4 minutes total, until the corn is hot, dry, and lightly browned in spots.

  4. Push the corn to the sides of the pan to create space in the center. Add the butter, smoked paprika, mini bell peppers, and minced jalapeño. Cook for about 1 minute, stirring just until fragrant and the peppers are slightly softened but still crisp.

  5. Remove from heat and season with salt and black pepper to taste. Serve warm.

Notes

  • Fresh vs. frozen corn: If using fresh corn, you’ll need about 2 medium ears or 1½ large ears to get roughly 8 oz of kernels. Frozen corn needs a bit more time to evaporate moisture, while fresh corn cooks faster and may brown sooner.

  • Pan size matters: A wider skillet helps the corn char lightly instead of steaming.

  • Expect some splatter: Frozen corn (and sometimes fresh corn) may splatter slightly when added to hot oil. This is normal. A wide skillet and minimal stirring help keep it under control.

  • Spice level: The jalapeño is seeded and used for freshness, not spice. Omit if preferred.
  • Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet (to maintain texture) or microwave (quick, but will soften the corn slightly).

Find it online: https://www.myeclecticbites.com/sauteed-corn/