Lemon Fresh Fennel and Corn Skillet

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Lemon Fresh Fennel and Corn Skillet recipe by Barefeet In The Kitchen

I quickly tossed this together the other night when I realized that I didn’t have a side dish planned for our meal. It was just chilly enough outside I didn’t feel like serving a salad.

Fresh fennel and frozen corn were sauteed just until crisply tender and then finished with a squeeze of lemon. The parsley gave it a lovely fresh twist and brightened the dish as well.

Fennel is quite tasty sauteed with mushrooms as well.

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Lemon Fresh Fennel and Corn Skillet recipe by Barefeet In The Kitchen

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Lemon Fresh Fennel and Corn Skillet

5 from 1 vote
Servings: 2 -4 servings


  • 1 tablespoon olive oil
  • 1 fennel bulb washed and thinly sliced
  • 2 cups of frozen corn I used organic white kernels, but any variety should be good
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2-3 teaspoons fresh lemon juice
  • small handful fresh Italian parsley leaves chopped
  • Optional: freshly grated pecorino romano or parmesan cheese


  • In a large skillet, warm the oil over medium high heat. Add the fennel and corn and toss to coat. Saute until crisp and tender, about 6-8 minutes. Season with salt and pepper to taste. Add  lemon juice and toss to coat. Remove from the heat. If desired, sprinkle lightly with cheese immediately before serving.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. The Harried Cook says

    I only recently discovered the joys of cooking with fennel and I am grateful for another delicious recipe to add to my list! This sounds absolutely delicious… I love the citrus hit!

  2. Lorraine says

    Absolutely fantastic! It was so good, my husband and I each saved it as the last bite of our meal! Thank you!5 stars