Honey Butter Skillet Corn is a simple, incredibly delicious side dish that transforms basic corn into something sweet, savory, and deeply comforting. It’s ready in minutes and perfect with everything from weeknight dinners to holiday feasts.
Honey Butter Skillet Corn
This recipe highlights the natural sweetness of corn with a glossy, flavorful honey butter glaze.
Yields: 4-6 servings
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
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4 cups corn kernels (fresh, frozen & thawed, or canned & drained)
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4 tablespoons unsalted butter
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2 tablespoons honey
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2 tablespoons heavy cream or milk (optional, for creaminess)
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1 teaspoon fresh thyme leaves (or ¼ tsp dried thyme)
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½ teaspoon garlic powder
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¼ teaspoon smoked paprika (optional, for a subtle smokiness)
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2 tablespoons fresh parsley or chives, chopped
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Salt and freshly ground black pepper, to taste
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Optional add-in: 2 tablespoons minced shallot or onion
Instructions
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Cook the Corn: If using fresh corn, you can cook it briefly first. Otherwise, melt the butter in a large cast-iron or non-stick skillet over medium-high heat.
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Sauté (Optional Aromatics): If using shallot or onion, add it to the melted butter and cook for 2-3 minutes until softened.
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Create the Glaze: Add the corn kernels to the skillet and cook, stirring occasionally, for 5-7 minutes until the corn is tender and some kernels are starting to get lightly browned spots.
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Add Flavors: Reduce the heat to medium-low. Pour in the honey, heavy cream (if using), thyme, garlic powder, and smoked paprika. Stir constantly for 1-2 minutes until everything is heated through and the corn is beautifully glazed.
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Finish and Serve: Remove from heat. Stir in the fresh parsley or chives. Season generously with salt and pepper to taste. Serve immediately directly from the skillet.
Creamy & Cheesy Variation
For an even richer, decadent version:
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Follow the recipe above.
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After adding the honey and cream, stir in ¼ cup of grated Parmesan cheese and 2 oz of softened cream cheese until melted and creamy.
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Proceed with the rest of the recipe.
Pro-Tips for the Best Skillet Corn:
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Fresh vs. Frozen: Fresh corn cut right off the cob in the summer is sublime. High-quality frozen corn (like fire-roasted) is an excellent and convenient year-round option. No need to thaw completely if using frozen; just add a minute or two to the cooking time.
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Get Some Color: Don’t be afraid to let the corn get a few charred spots. This “roasting” adds a fantastic depth of flavor.
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Herb Flexibility: Don’t have thyme? Fresh basil, chopped rosemary, or sage would all be wonderful.
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Spice it Up: Add a pinch of cayenne pepper or a few dashes of hot sauce with the other seasonings for a sweet and spicy kick.
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Bacon Upgrade: Cook 4 slices of chopped bacon in the skillet first. Remove the bacon, then use the bacon fat instead of (or in addition to) the butter to cook the corn. Sprinkle the cooked bacon on top before serving.
This dish is a guaranteed crowd-pleaser and so easy to make. Enjoy