Of course! Honey Butter Skillet Corn is a simple, sweet, and savory side dish that’s incredibly easy to make and always a crowd-pleaser. It’s the perfect accompaniment to grilled meats, fried chicken, or holiday meals.
Here’s a classic and foolproof recipe.
Honey Butter Skillet Corn
This recipe uses frozen corn for convenience, but you can absolutely use fresh corn cut from the cob when it’s in season.
Ingredients
· 4 tablespoons (½ stick) unsalted butter
· 1 (16 oz) bag frozen sweet corn (or 4 cups fresh corn kernels)
· 2 tablespoons honey
· 2 tablespoons heavy cream or whole milk (optional, for creaminess)
· 2 tablespoons fresh parsley, chopped (or 1 tsp dried parsley)
· ½ teaspoon garlic powder
· ¼ teaspoon smoked paprika (optional, for a hint of smoke)
· Salt and freshly ground black pepper to taste
· Optional Add-Ins:
· 2 tablespoons minced shallot or onion
· 1 minced jalapeño (seeds removed for less heat)
· Crumbled cooked bacon
· Fresh thyme or chives
Instructions
- Melt Butter: In a large skillet (cast iron is ideal), melt the butter over medium heat.
- Sauté Aromatics (Optional): If using, add the minced shallot/onion or jalapeño and sauté for 2-3 minutes until softened.
- Cook Corn: Add the frozen corn (no need to thaw if using frozen) to the skillet. Cook, stirring occasionally, for 8-12 minutes, or until the corn is tender and some kernels are starting to get lightly browned spots. If using fresh corn, cook for 5-8 minutes.
- Add Flavors: Reduce the heat to low. Stir in the honey, heavy cream (if using), garlic powder, smoked paprika, and half of the parsley. Stir continuously until everything is well combined and heated through (about 1-2 minutes).
- Season and Serve: Season generously with salt and pepper. Taste and adjust honey or salt as needed. Garnish with the remaining fresh parsley and serve immediately from the skillet.
Recipe Tips & FAQs
· Cast Iron Skillet: Using a cast-iron skillet helps create those delicious little caramelized, toasted bits on the corn, which adds fantastic flavor and texture.
· Don’t Crowd the Pan: Make sure your skillet is large enough so the corn can sit in a single layer. This allows it to roast instead of steam.
· Fresh Corn: When corn is in season, this dish is incredible with fresh kernels cut from about 4-5 ears of corn.
· Creamy Version: For a richer, creamier corn (almost like a loose creamed corn), add 2-3 tablespoons of cream cheese along with the heavy cream and stir until melted.
· Spicy Version: Add a pinch of cayenne pepper or a dash of hot sauce with the honey butter.
· Make it a Meal: Turn this side into a main dish by adding a can of drained black beans, diced cooked chicken, and topping with cheese for a hearty “Southwest” skillet.
· Double the Batch: This recipe can easily be doubled for a crowd. Just use a very large skillet to avoid steaming the corn.
This honey butter corn is quick, easy, and the perfect balance of sweet, savory, and buttery. Enjoy