Creamy Honey Butter Skillet Corn: Easy Side Dish (Print Version)
Make tender Honey Butter Skillet Corn in minutes! This easy, sweet, and savory side dish brings comfort and flavor to any meal.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Skillet Corn Essentials
01 -
4 cups (about 20 oz) fresh or frozen corn kernels, thawed and drained
02 -
2 tablespoons unsalted butter
→ Sweet & Savory Flavor Boosters
03 -
2 tablespoons honey
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon salt, or to taste
06 -
1/8 teaspoon black pepper, or to taste
07 -
1/4 cup heavy cream
→ Finishing Touches
08 -
Fresh chives or parsley, chopped (optional, for garnish)
# Instructions:
01 -
Grab a large skillet, something with a good, heavy bottom. I always reach for my cast iron for this Honey Butter Skillet Corn because it gets that lovely, slightly browned edge on the corn. Place it over medium heat on your stovetop. You want it warm, but not smoking, before you add anything. This is where I always make sure I've got all my ingredients lined up, because once that butter hits, things move fast!
02 -
Toss the unsalted butter into the warm skillet and let it melt, swirling it around until it's glistening. Then, add your corn – thawed if frozen, of course! Spread it out in a single layer if you can. Don't overcrowd the pan, or the corn will steam instead of getting those nice, slightly browned bits. I've made that mistake, and the corn ended up just... sad and pale. Give it a good stir after a minute or two.
03 -
Once the corn starts to look a little tender and maybe even has a few golden spots, it's time for the honey and garlic powder! Pour in the honey and sprinkle in the garlic powder. Stir it all together so every kernel of Honey Butter Skillet Corn gets coated in that sweet, garlicky goodness. The aroma in your kitchen right now? Oh, it's divine!
04 -
Now for the heavy cream! Pour it over the corn and stir gently. Let it simmer for a couple of minutes, just until the cream slightly thickens and coats the corn beautifully. You'll see it transform into this rich, luscious sauce. This is where the dish goes from good to *oh my goodness*. Keep an eye on it; you don't want it to reduce too much.
05 -
Finally, season your Honey Butter Skillet Corn with salt and freshly ground black pepper. This is crucial! Taste it, honestly. Does it need a pinch more salt to balance the sweetness? A bit more pepper for a kick? Adjust it to your liking. I usually add a bit more salt than I think it needs at first, then taste again. It's all about personal preference here.
06 -
Once it's perfectly seasoned and looking wonderfully creamy, remove the skillet from the heat. This Honey Butter Skillet Corn is best served immediately, straight from the pan if you're feeling rustic! The corn should be tender, sweet, and coated in a glossy, rich sauce. It smells like pure comfort, and honestly, it tastes even better. Enjoy every spoonful!
# Notes:
01 -
Don't overcrowd your skillet; give the corn room to get those lovely browned bits.
02 -
Reheat leftovers gently on the stovetop, adding a splash of milk or cream to restore creaminess.
03 -
If you're out of heavy cream, half-and-half works, but expect a slightly thinner sauce.
04 -
A sprinkle of fresh chives right before serving adds a wonderful fresh pop!
# Equipment Needed:
01 -
Large skillet (cast iron recommended)
02 -
wooden spoon or spatula
# Nutrition (Per Serving):
Calories: 250
Total Fat: 15g
Total Carbohydrate: 28g
Protein: 4g