Honey Butter Skillet Corn
A sweet, buttery summer side dish that combines honey butter with skillet corn for an easy, crowd-pleasing comfort food.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a pat of butter.
Nutrition
Calories: 150kcal
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