There’s something magical about Honey Butter Skillet Corn—sweet summer corn kernels glazed in golden honey and melted butter, sizzled to perfection in a cast iron pan. This easy, buttery side dish is the ultimate comfort food for backyard barbecues, weeknight dinners, or any time you crave a quick vegetable dish that feels special.
Why You’ll Love This Recipe
– Ready in under 20 minutes for dinner on the fly
– No oven needed—just a skillet on the stovetop
– Naturally gluten-free and easily made vegetarian
– Sweet and savory flavor combo that pleases kids and adults
– Perfectly balances buttery richness with bright, honeyed sweetness
– Cast iron searing gives each kernel a light char for extra depth
– Uses pantry staples and fresh or frozen sweet corn
– Ideal summer side dish for grilling season or potlucks
– Highly customizable with herbs, spices, or a squeeze of lime
Ingredients
– 4 cups fresh or frozen sweet corn kernels (about 4 ears if shucked)
– 2 tablespoons unsalted butter (use European-style for extra creaminess)
– 1 tablespoon olive oil or avocado oil
– 2 tablespoons honey (wildflower or clover both work great)
– 1 small shallot, finely minced (or 2 tablespoons minced onion)
– 1 garlic clove, minced (optional for a savory kick)
– ¼ teaspoon smoked paprika (or regular paprika)
– ⅛ teaspoon cayenne pepper (optional, for a hint of heat)
– Salt and freshly ground black pepper, to taste
– 2 tablespoons chopped fresh parsley or chives (optional garnish)
– Lime wedges, for serving (optional bright finish)
Directions
1. Heat the skillet: Place a 10-inch cast iron or heavy-bottomed skillet over medium heat. Add the olive oil and 1 tablespoon of butter, swirling until the butter foams.
Tip: Cast iron holds heat exceptionally well—allow a minute for the pan to get evenly hot before adding corn.
- Sauté the aromatics: Add minced shallot (and garlic, if using) to the skillet. Cook for 1–2 minutes, stirring constantly, until fragrant and translucent but not browned.
- Toast the corn: Increase heat to medium-high and add the corn kernels. Spread them into an even layer. Let them cook, undisturbed, for 2–3 minutes to develop a light char. Then stir and let the opposite side sear for another 2 minutes.
- Finish with honey butter: Reduce heat to medium. Push the corn to one side of the skillet and add the remaining 1 tablespoon of butter. Once melted, stir in honey, smoked paprika, and cayenne. Let the honey butter bubble for 30 seconds, then stir everything to coat the corn evenly.
- Season and serve: Season with salt and pepper to taste. Remove from heat and garnish with fresh parsley or chives. Serve straight from the skillet with lime wedges on the side for a zesty pop.
- Sensory cues: Listen for the light crackle of the corn as it sears, watch for glistening, golden-honey droplets coating each kernel, and breathe in the sweet-smoky aroma before tasting.
Servings & Timing
Yield: 4 servings (as a side dish)
Prep Time: 5 minutes (shucking and cutting)
Cook Time: 12 minutes (skillet to table)
Total Time: 17 minutes
Variations
– Southwest Style: Stir in ¼ cup canned black beans and sprinkle with crumbled cotija cheese.
– Spicy Jalapeño: Add 1 finely diced jalapeño when sautéing shallot for extra heat.
– Herby Fresh: Mix in 1 tablespoon chopped fresh basil or cilantro at the end.
– Maple Swap: Replace honey with pure maple syrup for an autumnal twist.
– Vegan Option: Use vegan butter and skip honey—maple syrup or agave nectar work beautifully.
– Cheesy Comfort: Stir in ¼ cup shredded sharp cheddar or pepper jack off-heat.
Storage & Reheating
– Refrigerator: Store leftovers in an airtight container for up to 3 days.
– Freezer: Not recommended—corn texture changes when frozen.
– Reheat: Warm gently in a skillet over low heat, adding a pat of butter or a drizzle of olive oil to freshen up flavor and moisture.
FAQs
Q: Can I use frozen corn?
A: Absolutely—just thaw and pat dry before sautéing to avoid excess moisture.
Q: How do I keep corn from getting soggy?
A: Let it sear undisturbed for a couple of minutes each side to develop a slight char and evaporate water.
Q: Is cast iron necessary?
A: No, but cast iron provides superior even heat and a beautiful crust—nonstick works fine too.
Q: Can I make this ahead?
A: Cooking just before serving is best, but you can prep ingredients and reheat corn gently before guests arrive.
Q: How can I reduce the sweetness?
A: Cut honey to 1 tablespoon and add a splash of lime juice or vinegar for brightness.
Q: What pairs well with this dish?
A: Grilled chicken, steak, fish tacos, or even a chilled bean salad complement this buttery side.
Q: Can I add other vegetables?
A: Sure—diced bell pepper or zucchini can join the skillet in step 3 for a colorful medley.
Conclusion
This Honey Butter Skillet Corn is the ultimate easy, buttery, sweet-and-savory side dish that elevates any meal from ordinary to memorable. With minimal prep, pantry-friendly ingredients, and a cast iron skillet, you’ll have a quick summer vegetable dish that everyone raves about. Give it a try, leave a comment with your twist, and don’t forget to explore my other comfort food recipes for more weeknight dinner inspiration!
Honey Butter Skillet Corn
Ingredients
- 4 cups sweet corn kernels fresh or thawed frozen
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons honey
- 1 small shallot minced
- 1 clove garlic minced, optional
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper optional
- Salt and pepper to taste
- 2 tablespoons fresh parsley or chives chopped, optional
- Lime wedges for serving, optional
Instructions
- Place a 10-inch cast iron skillet over medium heat and add olive oil and 1 tablespoon of butter. Swirl until melted and foamy.
- Add minced shallot and garlic (if using) and cook for 1–2 minutes until fragrant and translucent.
- Increase heat to medium-high, add corn in an even layer, and let sear undisturbed for 2–3 minutes, then stir and sear another 2 minutes.
- Reduce heat to medium, push corn aside, melt remaining butter, stir in honey, smoked paprika, and cayenne, then coat the corn evenly.
- Season with salt and pepper, remove from heat, garnish with parsley or chives, and serve with lime wedges.
