Description
This Skillet Corn Pull with Chili Flakes is an easy, hearty, and flavorful side dish that brings comfort to any meal. Simple ingredients transform into a delightful, cheesy corn dish with a gentle kick, perfect for busy weeknights.
Ingredients
- 3–4 cups (500-650g) sweet corn (frozen, fresh, or canned, drained)
- 1.5 cups (170g) shredded cheese (Monterey Jack, mozzarella, or cheddar)
- 2 tbsp (28g) butter
- 0.25 cup (60ml) heavy cream or milk
- 0.5–1 tsp (2-5g) chili flakes, to taste
- Salt, to taste
- Black pepper, to taste
- Fresh chives or green onions, sliced (optional, for garnish)
- Fresh cilantro, chopped (optional, for garnish)
- Lime juice, a squeeze (optional)
- 0.5 tsp smoked paprika (optional)
- 0.5 tsp garlic powder (optional)
Instructions
- Prep Ingredients: Gather all ingredients. If using fresh corn, cut kernels from the cob. If frozen, no need to thaw. Drain canned corn very well.
- Saute Corn: Heat butter in a large 10-inch skillet over medium-high heat until shimmering. Add corn and cook for 5-7 minutes, stirring occasionally, until slightly tender and lightly golden, showing some caramelization.
- Create Creamy Base: Reduce heat to medium. Stir in heavy cream (or milk), salt, pepper, and chili flakes. Cook for 2-3 minutes, just until warmed through and the sauce begins to bubble gently.
- Stir In Cheese: Add shredded cheese to the skillet. Cook, stirring constantly, for 2-4 minutes until the cheese is fully melted, gooey, and creates that signature pull. Do not overcook, or the cheese can become oily. (If it looks dry, splash in 1-2 Tbsp milk to loosen it up.)
- Serve Immediately: Transfer the delicious dish to a serving dish or serve directly from the skillet. Garnish with fresh chives or cilantro, if desired, for a pop of color and freshness.
Notes
Use plant-based butter and dairy-free cheese (or coconut milk) for a dairy-free version. Reduce or omit chili flakes for less spice or a kid-friendly version. For a higher protein meal, stir in 1 cup of cooked, shredded chicken or black beans at the end. If cheese isn’t melting, keep heat medium, stir continuously, or cover skillet briefly. If the dish is too watery (especially with canned corn), ensure corn is well-drained and cook gently until liquid evaporates. If cheese becomes oily, reduce heat immediately and stir in a splash of milk to re-emulsify. Consider serving alongside whole-grain bread or brown rice for a more filling meal.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup (approx 120 g)
- Calories: 200 calories
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
Keywords: corn cheese, skillet, chili flakes, easy side dish, comfort food, quick meal, cheesy, weeknight, adaptable, stovetop