Skillet Corn Off-the-Cob

Skillet corn just happened one day when Landon brought home the partially shucked corn.  We would usually place whole corn on the cob right on the grill, but having only half the husk, we had to improvise.  So I decided to cut the corn off the cob, put it in the cast iron skillet with butter, Cajun spices, and a splash of lime juice. It was so good we make it almost every time we grill.  

To "de-cob" the corn I suggest the nifty method I found on Pinterest (below).  Use the bundt pan and you won't have corn flying all over the kitchen. Genius.

What You'll Need:

 

Corn on the cob (4-6 cobs)

3/4 - 1 stick of butter cubed

2 tsp. Cajun spice

1 tsp. line juice 

1. Shuck the corn and take off the cob. Add cubed butter, corn, spices and lime juice to large cast iron skillet.  Place on hot grill over indirect heat for 30 minutes, stirring occasionally. You can also do this on the stove over medium high heat. 

ENJOY!