Have you been searching high and low for the ultimate crowd-pleasing side dish? One that comes together easily, bursts with sweet and savory flavor, and perfectly pairs with everything from juicy burgers to slow-cooked pot roasts? Well, end your quest now because this Honey Butter Skillet Corn is about to become your new favorite go-to recipe. With just a few simple ingredients and minutes of prep, you’ll have tender golden corn kernels glazed in decadent honey butter that your family and friends won’t be able stop raving over.
I’m telling you, every sweet and succulent bite of this skillet corn is lick-the-pan delicious! Each plump kernel boasts a delightful crunch that quickly gives way to a burst of creaminess. Caramelized in sizzling butter and sweet drizzles of honey, the corn transforms from an everyday vegetable into a crave-worthy sensation. As you dig your fork into the pan and scoop up these glazed kernels, you’ll instantly be hit with the aromatic scents of summer. Grassy corn mingles with the warm spices and vanilla-like fragrance of the melted honey butter. One nibble and you won’t be able to resist going back for more.
Not only does this skillet corn offer incredible texture and flavor, it also comes together in a snap. Simply strip freshly picked corn cobs down to the juicy kernels and sauté them up with the honey butter glaze – easy as can be! In no time at all you’ll have the ideal side to complement everything from juicy burgers hot off the grill, to cheesy pot pies fresh from oven, to slow-cooked pot roasts braised for hours. The lightly caramelized kernels even make for decadent topping on tacos, brats, and loaded nachos. No matter what you pair it with, this Honey Butter Skillet Corn is guaranteed satisfy every palate at the table.
So do yourself a favor and whip up this sweet and savory skillet sensation before your next barbecue, potluck, or family dinner. Trust me, as soon as you sink your teeth into that first succulent, honey-kissed bite, you’ll wonder how you ever lived without this lip-smacking corn recipe in your back pocket!
What type of corn works best for this recipe?
You’ll get the best results using fresh sweet corn during peak summer season. Look for plump, brightly colored ears with green husks and golden brown silk. I recommend a mix of white and yellow kernels for a pop of color and flavor.
Can I use frozen corn instead?
While fresh is best, you can use high quality frozen sweet corn if fresh is unavailable. Thaw it first and be sure to pat away any excess moisture before sautéing.
Is salted or unsalted butter best for the honey butter?
I prefer lightly salted butter, as it enhances and balances out the sweetness of the honey. Unsalted works too but you may want to increase the amount of salt you add in step 3.
What kind of skillet should I use?
A large cast iron skillet works wonders, evenly browning the corn and creating those delicious caramelized bits. If you don’t have cast iron, a heavy stainless steel skillet will also get the job done.
How do I know when the corn is done cooking?
Cook over medium-high heat for 6-7 minutes, stirring frequently, until the kernels are lightly browned in spots and the glaze has reduced down to coat each piece of corn. Taste a kernel – it should be very tender with a touch of crunch still left.
Can I prepare the skillet corn ahead of time?
Absolutely! You can make this side 1-2 days in advance. Simply store leftovers in an airtight container in the fridge until ready to reheat and serve.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 6 ears of corn, husks and silks removed
- 1⁄4 cup salted butter, cut into pieces
- 3 tablespoons honey
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper (optional)
- 1⁄4 cup finely grated Parmesan cheese
Instructions:
- Start by filling a large stockpot with salted water and cranking up the heat to get it boiling. This will become your cornpot. You’ll want enough water to fully submerge the ears of corn. Once the water reaches a rapid boil, carefully drop in the de-husked ears of corn. Let them bubble away for about 7 minutes which ensures the kernels cook through while still retaining that perfect amount of bite.
- As soon as your timer goes off, grab a set of tongs and transfer the hot, steaming ears of corn to a sheet pan or plate. Be very careful, as the water will be extremely hot and the corn will retain a lot of heat. Allow them to cool slightly so you can handle them without burning your hands.
- Next, arm yourself with the sharpest chef’s knife you own and get ready to expertly cut the kernels from the cobs. Stand an ear of corn firmly on its flat end inside a large bowl. In smooth slicing motions, carve down along the sides to strip away the juicy kernels, rotating until you make it all the way around. The bowl will catch all those sweet corn morsels. Repeat with the remaining ears until you’ve harvested every last bit of corn goodness.
- When you’ve amassed a heaping bowlful of kernels, pour them into a roomy cast iron skillet along with the quarter cup of salted butter. Drop the honey, paprika and cayenne over top and season everything liberally with salt and fresh cracked black pepper. Use a sturdy silicone or wooden spoon to combine thoroughly, allowing the butter to melt and coat each kernel.
- Set the buttery corn mixture over medium-high heat. The iron skillet evenly conducts heat to quickly get the butter sizzling. Cook for 6 to 7 minutes, continuously stirring and scraping the pan so all the kernels caramelize without burning. You’ll know it’s done when most kernels turn golden brown with a few extra crispy charred bits. Shut off the heat immediately so the glaze doesn’t burn.
- Finally, for a special flavor boost, stir in the grated Parmesan until fully incorporated. The cheese melts slightly to form an ultra creamy coating on the corn. Taste a kernel to see if you want to tweak any seasonings before serving.
- There you have it – sweet, smoky, and oh-so-buttery skillet corn that’s GUARANTEED to steal the show at dinner! Dig your fork right in and enjoy your harvest fresh off the flame.
Cooking Tips:
- Feel free to use white corn or a combination of white and yellow corn for a pop of color.
- Substitute the honey for pure maple syrup.
- For a creamy and rich finish, stir in 2 tablespoons heavy cream along with the Parmesan.
- Load this corn as a topping on tacos or nachos for a fun twist.
- Stir in diced jalapeños or red pepper flakes for some extra heat.
