Celebrate sweet corn season with this easy white bean skillet meal! By capitalizing on milky corn and starchy beans, this dish uses less milk and cheese while still being ultra creamy. It’s a healthy vegetarian option to enjoy with crunchy bread, over pasta or whole grains, or on its own as a main or side dish!
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Lizzie’s Notes
Is there anything better than fresh sweet corn in late summer?! I love it any which way—on the cob slathered with butter, grilled and served over greens, and freshly shucked and stirred into soup in the last few minutes of cooking. Oh, and I can’t forget my Yellow Tomato and Corn Gazpacho!
This white bean skillet is a celebration of this special time of year! A few years ago, I read an article in our local newspaper’s food section about using leftover corn cobs to make corn stock. The article also called out the milky liquid housed in corn kernels and showcased ways to highlight it in recipes. I loved all of these ideas and wanted to come up with a dish that used “milky” sweet corn as a natural “cream” substitute too!
In this recipe, the liquid from corn kernels and starch from the white beans become ideal thickeners to create a creamy, satisfying meal from wholesome ingredients. Not only is it a fun way to use the natural properties of plant foods, it’s also VERY easy and all made in one skillet. If you need something simple when the first cool evening of September rolls around, this is it! Crunchy bread highly recommended.
Ingredients and Substitutions
- Onion: I used a yellow onion but you can substitute shallots, sweet onion, red onion, or even leeks.
- Corn: Use fresh sweet corn that you remove from the cobs with a knife for the freshest flavor. If you don’t have access to that, no worries! You can also use frozen or canned corn (rinsed and drained). See my tutorial on How to Freeze Sweet Corn if you have some on hand and need to freeze it to make this recipe at a later time!
- Garlic: Fresh garlic adds great flavor, but feel free to sub garlic powder or dried minced garlic (about a teaspoon of either) if that’s what you have.
- White beans: You can make this white bean skillet with any kind—great Northern, cannellini, or navy beans.
- Salt, pepper, and red pepper flakes: Omit the red pepper flakes if you don’t want the heat.
- Vegetable broth: Substitute chicken broth if you don’t need the recipe to be vegetarian. You can also use corn stock if you have it!
- Lemon juice: A dash of white wine vinegar would probably work as a substitute, but don’t go overboard.
- Whole milk: Substitute half and half or heavy cream. If you need the recipe to be dairy-free, use a plant-based milk alternative and omit the cheese.
- Parmesan cheese: If you need the recipe to be strictly vegetarian, look for a parmesan cheese labeled as such. I like to grate the cheese from a block, but you can of course use pre-shredded to save time.
- Basil: Sub parsley or other fresh herbs like thyme, but I really like basil here!
Instructions
The full recipe card for this white bean skillet with corn is at the bottom of the post. Scroll down to find it. Here’s a preview of the instructions with photos to guide you.
Cook onions in olive oil in a large skillet. Add the salt, pepper, red pepper flakes, and garlic.
Add the corn, white beans, broth, lemon juice, and milk to the skillet. Bring to a boil then reduce heat and cook until thickened.
Stir in the parmesan cheese and basil.
Serve and enjoy!
Storage and Reheating
Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat back in a skillet over medium heat, stirring often, until warmed through. Add a splash of milk or broth if needed. You can also reheat it in the microwave in 30-second intervals on high, stirring in between.
Serving and Additions
Enjoy your white bean skillet as is or serve it over pasta, farro, or orzo. It’s also delicious with crunchy bread for dipping! Some fun additions include chopped bacon, red bell pepper, or poblano pepper for different flavors. You could add ground sausage too.
More Skillet Meals
Love this creamy white bean skillet with corn and basil?! Here are some other recipes for you to try:
📖 Recipe
White Bean Skillet with Corn and Basil
Equipment
- large skillet (12 inches)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion - diced, about 1.5 cups
- 4 cloves garlic - minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper - more to taste
- ¼ teaspoon red pepper flakes - more to taste
- 4 ears sweet corn - shucked, yielding 3 to 4 cups kernels
- 30 ounces great Northern beans - or any white bean, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons lemon juice - from about ½ large lemon
- ¼ cup whole milk - sub half and half or heavy cream
- ¾ cup freshly grated parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Warm olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 5 minutes until softened. Stir in the garlic, salt, pepper, and red pepper flakes. Cook for 1 to 2 minutes until fragrant.
- Add the corn kernels, beans, broth, and lemon juice to the pan. Increase heat to bring to a boil. Then reduce heat to medium and cook, stirring often, until thickened, about 10 to 15 minutes. With a few minutes of cooking time left, add the whole milk or cream. You can mash some of the beans with the back of a spoon to add even more thickness if desired.
- Remove the skillet from heat. Stir in the parmesan cheese and basil.
- Serve on its own or with bread, pasta, or whole grains. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Possible additions: bacon, red bell pepper, poblano pepper
- Storage and reheating: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a splash of broth if needed or in the microwave until warmed through.
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