Honey Butter Skillet Corn
This Honey Butter Skillet Corn is a comforting side dish bursting with sweet corn kernels, golden butter, and floral honey—perfect for weeknights, potlucks, or holiday feasts!
Ingredients
- 4 cups corn kernels fresh or frozen
- 3 tablespoons unsalted butter or ghee for dairy-free
- 2 tablespoons honey clover or wildflower
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1/2 teaspoon smoked paprika optional
- 1/4 teaspoon chili powder optional
- Salt and pepper to taste
- 2 tablespoons fresh parsley or chives chopped, for garnish
- Lime juice optional squeeze
Instructions
- Place a medium cast-iron or heavy-bottom skillet over medium-high heat until hot enough that water droplets dance—this ensures even cooking.
- Add butter and olive oil, stirring until the butter foams. Mix in garlic, smoked paprika, and chili powder for about 30 seconds until fragrant.
- Add corn kernels in an even layer and cook undisturbed for 2 minutes to form golden-brown bits.
- Stir or shake the pan, then let the corn brown again for another 2 minutes—those charred flecks bring rich flavor.
- Drizzle honey evenly, then gently fold to coat all kernels in sweet goodness. If it clumps, heat a bit longer and stir.
- Sprinkle salt and pepper to taste; sample a kernel and tweak sweetness or spice as needed.
- Remove from heat, squeeze lime juice if using, and top with chopped parsley or chives for a bright contrast.
- Serve directly from the skillet or transfer to a warm bowl. Best enjoyed hot but still delicious when warm.
Notes
For extra char, use high heat but watch closely. Leftovers keep well in the fridge for up to 3 days; reheat gently.
Nutrition
Calories: 180kcal
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