Honey Butter Skillet Corn

Honey Butter Skillet Corn

This dish also connects us to cooking traditions that span generations and geographies. From Southern American kitchens to farmhouse tables across the country, variations of skillet corn have brought comfort and satisfaction to countless meals. There’s something inherently nostalgic about the aroma of corn cooking in butter—it evokes memories of summer harvests and family gatherings, of abundance and simple pleasures.

Beyond its delicious taste, this recipe offers practical advantages that busy home cooks will appreciate. It comes together in minutes, requires minimal preparation, and uses ingredients you likely already have on hand. The cooking process is forgiving and adaptable, allowing you to adjust sweetness and richness to suit your own preferences. And unlike many side dishes that demand constant attention, this one allows you time to focus on other elements of your meal while the skillet works its magic on the corn.

Storage Options

Honey Butter Skillet Corn transforms ordinary corn kernels into a sweet, buttery delicacy that elevates any meal from everyday to special occasion. The magic happens when sweet corn meets sizzling butter in a hot skillet, creating caramelized edges and a glossy sauce infused with honey’s floral notes. This 15-minute side dish strikes the perfect balance between simplicity and indulgence, requiring minimal ingredients while delivering maximum flavor. Whether paired with grilled meats in summer or holiday roasts in winter, this versatile recipe brings warmth, color, and sweet comfort to your table with minimal effort but impressive results.

Summary

Honey Butter Skillet Corn is a quick, delicious side dish featuring fresh or frozen corn kernels sautéed in a flavorful mixture of butter and honey. This 15-minute recipe requires minimal ingredients and equipment while delivering rich, sweet flavor that complements almost any main course. Perfect for weeknight dinners or holiday feasts, this versatile side dish serves 4-6 people and can be easily doubled for larger gatherings.

Equipment

• 10-12 inch cast iron skillet or heavy-bottomed pan
• Wooden spoon or heat-resistant spatula
• Measuring spoons
• Knife (if using fresh corn)
• Cutting board (if using fresh corn)

Ingredients

• 4 cups corn kernels (fresh from about 5-6 ears, or frozen and thawed)
• 4 tablespoons unsalted butter
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika (optional)
• 2 tablespoons fresh chives or green onions, finely chopped
• 1 tablespoon fresh thyme leaves (optional)

Instructions

1. If using fresh corn, husk the ears and carefully cut the kernels from the cob, collecting them in a bowl. If using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture.
2. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the butter and allow it to melt completely.
3. Once the butter is melted and starting to foam slightly, add the corn kernels to the pan in an even layer. Allow the corn to cook undisturbed for 3-4 minutes until the bottom layer begins to caramelize.
4. Stir the corn and continue to cook for another 2-3 minutes until the kernels are tender and developing some golden brown spots.
5. Reduce the heat to medium-low and drizzle the honey over the corn. Add salt, pepper, and paprika (if using).
6. Gently stir to coat all the corn kernels evenly with the honey butter mixture. Continue cooking for 1-2 minutes until the sauce thickens slightly and becomes glossy.
7. Remove from heat and stir in half of the chopped chives or green onions and the thyme leaves if using.
8. Transfer to a serving dish and garnish with the remaining chives or green onions. Serve hot.

Notes

• For a smoky variation, add 1/4 teaspoon of smoked paprika or chipotle powder.
• Add a tablespoon of freshly squeezed lime juice and some lime zest at the end for a bright, citrusy version.
• For extra richness, stir in 2 tablespoons of heavy cream or cream cheese after removing from heat.
• Frozen corn works well in this recipe, but fresh corn will provide the best flavor, especially during summer months.
• If you prefer a spicy kick, add a minced jalapeño pepper or a pinch of red pepper flakes when sautéing the corn.
• For a deeper flavor, brown the butter slightly before adding the corn.
• This dish pairs beautifully with grilled chicken, barbecued ribs, or roasted turkey.
• Leftover corn makes an excellent addition to salads, quesadillas, or breakfast scrambles.
• For a more substantial side dish, stir in 1/2 cup of crumbled bacon or 1/3 cup of crumbled feta cheese before serving.
• If serving at a potluck or buffet, transfer to a slow cooker on the warm setting to keep at serving temperature.