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Honey Butter Skillet Corn

This delightful Honey Butter Skillet Corn recipe features tender corn kernels coated in a rich, sweet, and savory honey butter sauce, simmered to perfection for an irresistible side dish that's ready in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz frozen sweet corn do not thaw
  • 1/4 cup unsalted butter melted
  • 2 tbsp honey
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
Garnish (Optional)
  • 1 tbsp fresh chives finely chopped

Equipment

  • Large Skillet (10-12 inch)
  • Wooden Spoon or Spatula
  • Small Mixing Bowl
  • Whisk

Method
 

Preparation
  1. If using frozen corn, do not thaw. If using fresh, remove kernels from the cob. If using canned, drain thoroughly.
Make the Honey Butter Sauce
  1. In a small mixing bowl, whisk together the melted unsalted butter, honey, heavy cream, salt, and freshly ground black pepper until well combined and smooth.
Cook the Corn
  1. Heat a large skillet (10-12 inch) over medium-high heat. Add the frozen corn directly to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the corn is heated through and slightly caramelized in a few spots.
Combine and Simmer
  1. Reduce the heat to medium-low. Pour the prepared honey butter sauce over the hot corn in the skillet. Stir well to ensure all the corn kernels are evenly coated.
  2. Continue to cook on medium-low heat for another 5-8 minutes, stirring occasionally, until the sauce has slightly thickened and coats the corn beautifully. Do not boil vigorously.
Serve
  1. Remove from heat. Taste and adjust seasoning if necessary. Garnish with fresh chopped chives, if desired, before serving hot.

Notes

For a spicier kick, add a pinch of cayenne pepper to the honey butter sauce. This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.