Description
Enjoy the delightful combination of sweet and savory in this Honey Butter Skillet Corn. Fresh corn kernels are sautéed and coated in a rich honey butter sauce, enhanced with herbs for a perfect side dish at summer barbecues or family dinners. Quick and easy to prepare, this dish is sure to impress!
Ingredients
Scale
- 4 cups fresh corn kernels (about 6–8 ears of corn) or 2 cans of corn, drained
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- If using fresh corn, shuck the corn by removing the husks and silk.
- Hold each ear upright in a large bowl and cut down the sides with a sharp knife to remove the kernels.
- If using canned corn, drain and set aside.
- In a medium saucepan, melt the unsalted butter over medium heat.
- Once melted, add the honey and stir until fully incorporated (1-2 minutes).
- Add salt, black pepper, and smoked paprika (if using) to the mixture and stir well.
- In a large skillet, heat a tablespoon of olive oil or butter over medium-high heat.
- Add the corn kernels and sauté: fresh corn for 5-7 minutes until tender and slightly caramelized; canned corn for 3-4 minutes until heated through.
- Pour the honey butter mixture over the corn and stir to coat every kernel.
- Add fresh thyme leaves and stir again.
- Cook the corn mixture for an additional 2-3 minutes to meld flavors.
- Taste and adjust seasoning if necessary.
- Transfer the corn to a serving dish and garnish with chopped parsley.
- Serve warm as a side dish with grilled meats, barbecued chicken, or as a taco topping.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat, adding a splash of water or more butter to keep it moist.
- Customize by adding diced jalapeños for spice or crumbled feta for tanginess. For a vegan version, use coconut oil and maple syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes