Honey Butter Skillet Corn
Honey Butter Skillet Corn is a glossy stovetop side made with sweet corn, butter, honey, cracked pepper, and parsley. It is a dependable side for weeknight dinners, cookouts, and holiday plates when the oven is already busy.
Equipment
- 10- to 12-inch skillet
- Spatula
- Measuring spoons
- Cutting board and knife
Ingredients
- 4 cups sweet corn fresh, frozen, or canned and patted dry
- 4 tbsp unsalted butter
- 3 tbsp honey liquid wildflower or clover
- 1 tbsp neutral oil avocado or grapeseed
- 1 tsp cracked black pepper coarsely ground
- 1/2 tsp kosher salt or to taste
- 2 tbsp fresh parsley finely chopped
Instructions
- Drain, thaw, or cut the corn as needed, then pat it dry so it can sear instead of steam.
- Heat the neutral oil in a wide skillet over medium-high heat until shimmering.
- Add the corn and kosher salt, spread into an even layer, and cook for 5 to 6 minutes, stirring only occasionally.
- Reduce the heat to medium, add the butter, honey, and cracked black pepper, and stir until the kernels are evenly coated.
- Cook for 2 to 3 minutes until the glaze looks shiny and slightly thickened, then fold in parsley and serve warm.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a skillet over medium-low heat with a small pat of butter until hot.
Best Tips: Pat the corn dry before cooking and add the honey after the kernels have a chance to sear.
Variations: Add red pepper flakes for heat, minced garlic for a savory note, or chives instead of parsley.