Best 8 Skillet Corn Scramble Recipes

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Indulge in a delightful culinary journey with our skillet corn scramble recipes, a symphony of flavors that will tantalize your taste buds. From the classic skillet corn scramble with its blend of sweet corn, eggs, and seasonings, to the savory skillet corn scramble with bacon and cheese, each recipe offers a unique twist on this beloved breakfast dish.

For those seeking a vegetarian option, the skillet corn scramble with spinach and tomatoes is a vibrant and flavorful choice, while the skillet corn scramble with bell peppers and onions adds a pop of color and a touch of spice. And for those who love their breakfast with a kick, the skillet corn scramble with jalapeños and chorizo is sure to satisfy.

These skillet corn scramble recipes are not only delicious but also incredibly versatile. Serve them for breakfast, brunch, or even dinner, and enjoy them as a main course or a hearty side dish. With easy-to-follow instructions and a variety of flavor combinations, these recipes are perfect for any occasion and any level of cooking expertise.

So, grab your skillet and let's embark on a culinary adventure with our collection of skillet corn scramble recipes. From classic to creative, there's a recipe here to suit every palate and preference. Get ready to savor the sweet, savory, and oh-so-satisfying flavors of skillet corn scramble!

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET CORN CASSEROLE



Skillet Corn Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 4

16 ears corn, still in the husks
8 tablespoons (1 stick) salted butter
1 1/3 cups heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
  • Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.

SKILLET CORN SCRAMBLE



Skillet Corn Scramble image

A hearty scrambled egg dish that is good for supper, brunch or breakfast. Made this once to twice a week when I was pregnant. I like to add some cheese (parmesan, pepper jack, cheddar all work well)

Provided by Debbwl

Categories     Breakfast

Time 15m

Yield 5 serving(s)

Number Of Ingredients 11

5 slices bacon
5 eggs, slightly beaten
1/3 cup milk
1/4 cup green pepper, chopped
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 teaspoons Worcestershire sauce
1 1/2 cups corn, drained
cheese (optional)

Steps:

  • In fry pan, cook bacon until crisp.
  • Drain on paper towel, reserving 3 tablespoons drippings in fry pan.
  • Combine remaining ingredients and crumbled bacon.
  • Pour into fry pan.
  • Cook over low heat until eggs are set, stirring occasionally.
  • Sprinkle with cheese if using.

CREAMY SKILLET CORN



Creamy Skillet Corn image

This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.

Provided by AGALL

Categories     Side Dish     Vegetables     Corn

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
¼ cup shallots, minced
1 pinch sugar
2 cups frozen corn kernels
2 tablespoons water
½ cup whipping cream
1 pinch ground nutmeg
salt to taste

Steps:

  • Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

Nutrition Facts : Calories 277 calories, Carbohydrate 23.5 g, Cholesterol 63.7 mg, Fat 20.8 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 364.8 mg, Sugar 3.3 g

SKILLET SCRAMBLE



Skillet Scramble image

"When we have baked potatoes for dinner, I often bake a few extra to use for this hearty breakfast," writes Linda Wakefield from her home in Mulino, Oregon. "This recipe is so versatile that you can always use up whatever leftovers you have on hand."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

2 large potatoes, baked and cubed
1/2 cup chopped green pepper
1 small onion, chopped
2 tablespoons olive oil
1/2 teaspoon each onion powder, garlic powder and seasoned salt
8 eggs, lightly beaten
1/2 pound cubed fully cooked ham
1/4 cup water
1/4 cup salsa
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 235mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

SKILLET MEXICAN STREET CORN



Skillet Mexican Street Corn image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

Steps:

  • Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
  • Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
  • Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
  • Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

SKILLET SCRAMBLE



Skillet Scramble image

This recipe has just the right amount of seasonings. I eat this more often for lunch and dinner than I do for breakfast.

Provided by Laura O.

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 large potatoes, peeled and cubed
1/2 cup green pepper, chopped
1 small onion, chopped
2 tablespoons olive oil or 2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
8 eggs, lightly beaten
1/2 lb ham, cubed
1/4 cup water
1/4 cup salsa
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cheddar cheese, shredded

Steps:

  • In a large skillet, saute the potatoes, green pepper, and onion in oil until tender.
  • Stir in onion powder, garlic powder, and seasoned salt.
  • In a bowl, combine the eggs, ham, water, salsa, salt, and pepper.
  • Add to the potato mixture.
  • Cook and stir until eggs are set.
  • Sprinkle with cheese.
  • Cook until cheese is melted.

Nutrition Facts : Calories 572.8, Fat 33.3, SaturatedFat 11.2, Cholesterol 477.5, Sodium 1334.3, Carbohydrate 38.5, Fiber 5, Sugar 4.2, Protein 29.7

SKILLET CORN BREAD



Skillet Corn Bread image

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.

Provided by mjgreenaway

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 ¼ cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
¾ teaspoon kosher salt
2 eggs, beaten
¼ cup unsalted butter, melted
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
  • Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
  • Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
  • Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
  • Pour batter into the skillet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g

SKILLET CORN ON THE COB WITH PARMESAN AND CILANTRO



Skillet Corn on the Cob with Parmesan and Cilantro image

Provided by Tracey Medeiros

Yield Makes 4 servings

Number Of Ingredients 8

4 ears of fresh corn
6 tablespoons olive oil
1/3 cup freshly grated Parmesan cheese
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
1/4 cup chopped fresh cilantro

Steps:

  • Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.
  • Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

Tips:

  • Use fresh corn. Fresh corn will give your scramble the best flavor. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
  • Don't overcook the eggs. Eggs are best when they are cooked until they are just set. Overcooked eggs will be tough and rubbery.
  • Use a variety of vegetables. In addition to corn, you can add other vegetables to your scramble, such as onions, peppers, tomatoes, and spinach. This will make your scramble more nutritious and flavorful.
  • Season the scramble to taste. Salt and pepper are essential seasonings for any scramble. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Serve the scramble immediately. Scrambled eggs are best when they are served immediately. This will prevent them from becoming overcooked or watery.

Conclusion:

Skillet corn scramble is a quick and easy breakfast or brunch recipe that is perfect for any occasion. It is made with fresh corn, eggs, and a variety of vegetables, and it is seasoned to taste. Skillet corn scramble can be served with toast, fruit, or yogurt. It is also a great way to use up leftover corn.

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