Buttered Corn with Melted Cheese

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This quick corn skillet heats canned sweetcorn in butter and folds in grated cheese until creamy. The supplied page title and URL refer to preserving corn for winter, but its actual ingredient list and method use already-canned corn in a fresh skillet dish. This recipe follows that method and does not provide canning instructions. Drain the corn well and add cheese over low heat so it melts without separating. Drain canned corn thoroughly and pat dry if very wet. Melt butter in a skillet over medium heat. Add corn and cook 4 to 5 minutes, stirring, until hot and lightly golden. Lower heat and stir in grated cheese a handful at a time until just melted.

Recipe card

Buttered Corn with Melted Cheese

A quick buttery sweetcorn skillet finished with melted hard cheese.

Prep 5 minCook 10 minTotal 15 minYield 4 side servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

300 g canned sweetcorn, drained 30 g unsalted butter 100 g mature cheddar or other firm cheese, grated 1 pinch fine salt 1/4 tsp black pepper 2 tbsp sour cream, optional 1 tbsp chopped parsley, optional

Instructions

1. Drain corn

   Drain canned corn thoroughly and pat dry if very wet.

2. Warm in butter

   Melt butter in a skillet over medium heat. Add corn and cook 4 to 5 minutes, stirring, until hot and lightly golden.

3. Melt cheese

   Lower heat and stir in grated cheese a handful at a time until just melted.

4. Season

   Taste and add salt and pepper. Stir in sour cream if using.

5. Serve

   Scatter parsley over the corn and serve hot.

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How to tell when it is ready

Scatter parsley over the corn and serve hot.

Tips

• Drain canned corn thoroughly and pat dry if very wet.
• Melt butter in a skillet over medium heat.
• Lower heat and stir in grated cheese a handful at a time until just melted.
• Taste and add salt and pepper.

Troubleshooting

• If cheese looks oily, lower the heat and stir in a spoonful of sour cream.
• If corn is watery, drain it well before sautéing.

Substitutions

• Use dairy-free butter and cheese.
• Add a pinch of chilli flakes.

Variations

• Add smoked paprika.
• Use garlic butter for more savoury flavour.

Serving suggestions

• Serve beside grilled vegetables.
• Add to tacos or burrito bowls.
• Offer chopped chives.
• Pair with baked potatoes.

Make ahead

Prepare components ahead and store safely. Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a skillet.

Storage

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a skillet.

Food safety

Refrigerate leftovers within 2 hours and reheat until steaming.

Frequently asked questions

Can I use fresh corn?

Yes. Cut kernels from cooked or raw cobs and sauté until tender before adding cheese.

How should I store buttered corn with melted cheese?

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a skillet.

Serve beside grilled vegetables. Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a skillet.