Description
This Honey Butter Skillet Corn is a sweet and savory side dish featuring fresh corn, rich butter, and honey, all perfectly caramelized and enhanced with fresh herbs. It’s an easy yet impressive addition to any meal, ideal for pairing with grilled meats or tacos.
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 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. Add salt, black pepper, and smoked paprika (if using), and stir well. Remove from heat.
- In a large skillet, heat a tablespoon of olive oil or more butter over medium-high heat. Add the corn kernels and spread them evenly. Cook undisturbed for 3-4 minutes to allow caramelization, then stir and cook for another 3-4 minutes until tender but still crunchy. Reduce heat to low.
- Pour the honey butter mixture over the cooked corn and stir gently to coat. Add fresh thyme leaves (or dried thyme) and stir again. Cook for an additional 2-3 minutes on low heat, stirring occasionally.
- Remove from heat and transfer the corn to a serving dish. Garnish with freshly chopped parsley. Serve warm as a side dish, perfect with grilled meats or tacos.
Notes
- For added heat, consider adding red pepper flakes or diced jalapeños while cooking.
- For a creamier texture, stir in a splash of heavy cream or a dollop of sour cream before serving.
- Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes