Skillet Corn with Peppers, Basil, and Parmesan

Image of Caroline Chambers
Rated 4.0 based on 2 customer reviews
Skillet Corn with Peppers, Basil, and Parmesan
Skillet Corn with Peppers, Basil, and Parmesan


  • 1 tablespoon olive oil
  • 1 small red onion, halved and cut into thin half moons
  • 1 red bell pepper, cut into ¼-inch thick slices
  • 2 garlic cloves, thinly sliced
  • 3 ears corn, cut off the cob
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 1 pinch red pepper flakes
  • 1 lime, juiced
  • 8 fresh basil leaves
  • 2 tablespoons shaved Parmesan cheese


  1. Warm oil in a large nonstick skillet over medium-high heat. Cook the onion and pepper until softened, 3 to 4 minutes. Add the garlic, corn, oregano, salt, and red pepper flakes and cook until the corn is crisp-tender, 2 to 4 more minutes. Stir in the lime juice.
  2. Transfer the corn mixture to a serving plate. Scatter basil leaves and parmesan over top and serve immediately or at room temperature.

Mealthy tip:

Make Mexican Skillet Corn by adding a diced jalapeño, swapping the basil for cilantro, and stirring in a healthy pour of hot sauce.


4.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Annie Chambers Myott

Annie Chambers Myott says:

This was so fast for my week night dinner in a hurry! I made it the 'Mexican' way since I had leftover jalepeno and my husband loved the extra kick.

Image of Shannon Whittier

Shannon Whittier says:

I made this tonight for dinner. Super fast and easy to do with a baby running around the house. I added chicken (my husbands favorite saying is "no meat no meal") and some siracha for a little kick. Definitely a winner but might add some black beans next time!