Honey Butter Skillet Corn
This Honey Butter Skillet Corn is a quick, sweet, and savory skillet corn recipe that brings buttery comfort and a touch of honeyed sweetness to your dinner table in under 15 minutes.
Ingredients
- 4 cups fresh corn kernels about 4 large ears; or 1 ½ pounds frozen corn, thawed
- 3 tablespoons unsalted butter
- 2 tablespoons raw honey local honey adds floral notes
- 1 small shallot finely minced sub with half a small yellow onion
- 1 garlic clove smashed and chopped
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- pinch red pepper flakes optional, for a subtle kick
- 1 tablespoon chopped fresh parsley or cilantro for garnish
Instructions
- Heat a 10-inch cast iron skillet over medium heat until hot but not smoking.
- Add butter to the skillet and let it melt completely, then add shallot and garlic, stirring until fragrant.
- Add corn kernels, salt, pepper, and red pepper flakes. Stir and cook until slightly caramelized. Drizzle honey over the corn and combine well.
- Sprinkle thyme and cook briefly, then finish with parsley or cilantro before serving.
Notes
Tips: Use sweet corn for best flavor, and add a splash of broth if needed while cooking. Store leftovers in the refrigerator for up to 3 days. Adjust honey for desired sweetness.
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