Easy Honey Butter Skillet Corn Recipe
Hey there, friend! So, let me tell you about this ridiculously simple honey butter skillet corn recipe. It’s one of those dishes I stumbled upon when I was trying to use up some leftover corn. You know how it goes—you’re staring at the fridge wondering what on earth you’re gonna whip up for dinner. I decided to experiment (always a little risky, right?), and voila! This delightful side dish happened. My grandmother used to make something similar, though her version was less about the butter and more about a pinch of love (and patience—I could use more of that!).
Why You’ll Love This
I usually make this when I need a quick side dish that doesn’t require a trip to the store (because who wants to go out again?). My family goes crazy for it because it’s sweet, buttery, and just the right kind of comforting. I even had a friend tell me it reminded them of a summer barbecue. It’s a little nostalgic, a little indulgent, and honestly, a little addictive. Oh, and my picky eater kiddos actually ask for seconds—score!
Ingredients
- 4 cups corn kernels (fresh is great, but frozen works like a charm)
- 1/4 cup honey (I’ve used agave syrup when I ran out of honey—works fine)
- 1/3 cup unsalted butter (my grandmother swore by salted, but personal choice!)
- Salt to taste (and maybe a dash of pepper if you like a bit of zing)
- Optional: a sprinkle of chili flakes or paprika for some heat
Directions
- Heat a large skillet over medium heat. Toss in the butter and let it melt until it starts to foam a bit.
- Add the corn kernels to the skillet. Stir them around so they get a nice buttery coat—this is where I usually sneak a taste!
- Pour in the honey and stir until everything looks glossy. Don’t worry if it seems a bit too sticky at first; it usually settles down.
- Cook the corn, stirring occasionally, for about 5-7 minutes until they’re tender. (Sometimes I wander off, but try not to let it go too long!)
- Season with salt and maybe pepper to taste. Serve hot, straight from the skillet if you’re feeling rustic.
Notes
From experience, using fresh corn gives a nice crunch, but frozen corn is just as good and way quicker. Just make sure to thaw it first. I once rushed this and ended up with a watery mess—lesson learned.
Variations
I once tried adding some crumbled bacon, and it was a hit! However, adding cheese didn’t quite work for me (maybe you’ll have better luck!). I’ve also experimented with a hint of lime juice for a tangier taste.
Equipment
If you don’t have a skillet, a regular frying pan will do just fine. I’ve even used a wok once, believe it or not, though that was mostly out of desperation.
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this as a side with grilled chicken or roasted veggies. My cousin insists it’s the perfect mate to her barbecue ribs. To each their own!
Pro Tips
Don’t skip the step of letting the butter foam a bit; it adds a wonderful nutty flavor. I once tried rushing this step and regretted it because the flavors didn’t blend as well.
FAQ
Can I make this vegan? Definitely! Swap the butter for a plant-based alternative and use agave syrup instead of honey. It’s just as tasty!
What if I only have canned corn? Sure, go for it. Just make sure to drain it well. You don’t want soggy corn, trust me.
How do I add more heat? A dash of hot sauce or some chopped jalapeños should do the trick. But test it first—everyone’s heat tolerance is different!
