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A sweet, buttery summer side dish that combines honey butter with skillet corn for an easy, crowd-pleasing comfort food.
This Honey Butter Skillet Corn is exactly what it sounds like—a simple corn recipe that marries golden sweet corn kernels with a luscious honey butter glaze, all cooked in one pan for minimal cleanup. It’s perfect for backyard barbecues, holiday feasts, or weeknight dinners when you want a colorful, cozy side dish on the table in under 20 minutes. I first whipped this up last July at my daughter’s graduation cook-out, and ever since, it’s become my go-to skillet corn recipe whenever I need a pop of sunshine on a plate. Plus, with just a handful of pantry staples and fresh summer corn, this buttered corn dish feels special without any fuss.
Whether you’re hosting friends or craving a little comfort food at home, this recipe is a winner. The honey butter sauce seeps into each tender kernel, giving a hint of sweetness balanced by a pat of salted butter—no fancy tools required. And if you’re watching calories, you’ll be relieved to know that this side dish clocks in at roughly 150 calories per serving, with a nice boost of fiber and vitamins from the corn itself (USDA data shows one cup of yellow sweet corn packs about 3.4 grams of fiber!). So let’s light that stovetop burner and get cooking.
Why You’ll Love This Recipe
• No oven needed—just your trusty skillet.
• Ready in under 20 minutes—perfect for busy weeknights.
• Uses fresh or frozen corn—year-round flexibility.
• Sweet and savory blend—balances honey butter with a hint of salt.
• One-pan cleanup—your dishwasher will thank you.
• Crowd-pleasing comfort food—kids and grown-ups alike devour it.
• Easily doubled or tripled—ideal for potlucks and gatherings.
• Customizable spice level—add a pinch of cayenne for a kick.
Ingredients
• 4 cups fresh or frozen sweet corn kernels (about 4 ears if shucked fresh; frozen is fine too)
• 3 tablespoons salted butter (I love Kerrygold for rich flavor; sub light butter to cut calories)
• 2 tablespoons honey (clover or wildflower honey works beautifully)
• ½ teaspoon sea salt (adjust to taste; use kosher salt for a milder hit)
• ¼ teaspoon black pepper (freshly cracked if you can)
• 1 tablespoon chopped fresh parsley or chives (optional, for a pop of color)
• 1 teaspoon lime juice (or lemon juice; brightens the dish)
• Pinch of smoked paprika or cayenne pepper (optional, for warmth)
Tips on Ingredients
– Fresh corn: Choose ears with bright green husks and moist silks.
– Frozen corn: Thaw under cold running water for a minute or two, then drain well.
– Butter: Salted butter gives the best savory-sweet balance, but unsalted works if you bump up the salt.
– Honey: Raw honey adds a floral note; pasteurized honey glides into the skillet more smoothly.
Directions
- Preheat your skillet: Place a large cast-iron or nonstick skillet over medium heat for about 2 minutes until it feels warm when you hover your hand above it.
- Melt the butter: Add 3 tablespoons salted butter and let it foam and sizzle, swirling the pan so it coats the bottom evenly.
- Stir in honey: Lower the heat to medium-low, drizzle in 2 tablespoons honey, and whisk gently with a wooden spoon until the honey butter sauce is smooth. (Tip: If you see any separation, just give it a quick stir—it’ll come back together.)
- Add the corn: Toss in the corn kernels, stirring continuously to coat each kernel in the honey butter glaze. Keep the heat moderate so the corn softens without scorching.
- Season: Sprinkle in ½ teaspoon sea salt, ¼ teaspoon black pepper, and the pinch of smoked paprika (or cayenne) if you like warmth. Stir for another 2–3 minutes until the corn is tender but still has a bit of bite.
- Add brightness: Turn off the heat and stir in 1 teaspoon fresh lime juice plus the chopped herbs. This final zing of acidity keeps the dish from feeling too sweet.
- Taste and adjust: Give those kernels one last taste—add a touch more salt or a drizzle of honey if you prefer. Then transfer to a serving bowl.
- Garnish & serve: Sprinkle extra parsley or chives on top, and serve immediately while warm.
Servings & Timing
• Yield: Serves 4 as a side dish
• Prep Time: 5 minutes (shucking corn or draining frozen)
• Cook Time: 10–12 minutes (from butter melt to serving)
• Total Time: About 20 minutes
Variations
• Spicy Kick: Add ½ teaspoon chili powder and a dash of hot sauce.
• Cheesy Twist: Stir in ¼ cup grated Parmesan or crumbled queso fresco.
• Tex-Mex: Mix in a handful of black beans, diced red bell pepper, and cilantro.
• Vegan Swap: Use plant-based butter and maple syrup instead of honey.
• Southern Style: Fold in 2 tablespoons heavy cream and a sprinkle of cayenne.
• Harvest Cornbread: Spoon cooled skillet corn into cornbread batter before baking.
Storage & Reheating
Store your honey butter skillet corn in an airtight container in the fridge for up to 3 days. If you want to freeze it, pop it into a freezer-safe bag and it’ll keep for about a month—just skip the herbs until after reheating. To reheat, warm gently on the stove over low heat with a small pat of butter; add a splash of water or milk if it seems dry. For make-ahead convenience, prep the corn and sauce separately: reheat and combine right before serving.
Notes
• I tested this recipe using fresh sweet corn from my farmers’ market and also with frozen organic corn—both were delicious.
• If your skillet is too hot, the honey can burn; keep the heat moderate.
• For extra depth, deglaze the pan with a tablespoon of white wine right after you melt the butter.
• A squeeze of lime at the end really brightens up the flavors, so don’t skip it.
• Want a smoother glaze? Whisk the honey and butter off heat first, then return to the skillet.
FAQs
Q: Can I use canned corn instead of fresh or frozen?
A: Yes—you’ll want to drain and pat it dry well, then reduce cooking time by a minute or two.
Q: Is this recipe gluten-free?
A: Absolutely—corn, butter, honey, and spices are naturally gluten-free.
Q: How do I prevent the honey from burning?
A: Keep the heat on medium-low when you add honey and whisk constantly.
Q: Can I make this in advance?
A: You can prep the corn up to a day ahead and warm it gently with butter just before serving.
Q: What’s a good drink pairing?
A: A crisp rosé or an ice-cold lemonade balances the sweetness nicely.
Q: Can I add protein?
A: Stir in cooked bacon bits or charred shrimp for a heartier skillet corn side.
Q: My corn turned out soggy—what went wrong?
A: Likely it released too much water; use fresh kernels or drain frozen/canned corn very well.
Q: How can I make this less sweet?
A: Cut the honey by half and add a bit more salt or a teaspoon of apple cider vinegar.
Conclusion
This Honey Butter Skillet Corn is the kind of side dish that feels like sunshine on a plate—sweet, buttery, and utterly comforting. With minimal prep, one skillet, and a handful of ingredients, you’ll have a showstopping side for any meal. Give it a whirl, leave me a comment below on how you customized your version, and be sure to check out my Spicy Cajun Corn or Honey Roasted Carrots next time you’re craving more delicious side dish ideas. Enjoy!
Honey Butter Skillet Corn
Ingredients
- 4 cups fresh or frozen sweet corn kernels about 4 ears if shucked fresh; frozen is fine too
- 3 tablespoons salted butter
- 2 tablespoons honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley or chives optional, for a pop of color
- 1 teaspoon lime juice or lemon juice; brightens the dish
- Pinch smoked paprika or cayenne pepper optional, for warmth
Instructions
- Place a large cast-iron or nonstick skillet over medium heat for about 2 minutes until warm.
- Add salted butter to the skillet and let it foam and sizzle, swirling to coat the bottom evenly.
- Lower the heat, drizzle in honey, and whisk gently until a smooth sauce forms.
- Toss in corn kernels and stir continuously to coat with the honey butter glaze.
- Sprinkle salt, pepper, and smoked paprika or cayenne. Stir until corn is tender but still has a bite.
- Turn off heat and stir in lime juice and chopped herbs. Adjust seasoning if needed.
- Adjust salt or honey if desired. Transfer to a serving bowl.
- Sprinkle extra parsley or chives on top and serve warm.
