Description
This honey butter skillet corn is the perfect 10-minute side dish that outshines the main course every time I make it. Sweet, buttery, and addictively good!
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned—drained)
- 4 tablespoons (½ stick/56g) unsalted butter
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh chives, finely chopped (optional, for garnish)
Instructions
- If using fresh corn, cut kernels from cobs. If using frozen corn, thaw completely and pat dry. If using canned, drain and rinse well.
- Heat a large skillet over medium-high heat. Add 2 tablespoons butter and melt until foamy.
- Add corn to the skillet in a single layer if possible. Let cook undisturbed for 2-3 minutes until some kernels begin to golden.
- Stir and continue cooking for another 3-4 minutes, allowing some kernels to lightly char.
- Reduce heat to medium-low and add remaining 2 tablespoons butter, honey, salt, and pepper.
- Stir gently to coat all kernels evenly and cook 1-2 minutes more until sauce thickens slightly.
- Taste and adjust seasoning if needed. Fold in chives if using.
- Transfer to a serving dish and serve hot.