Honey Butter Skillet Corn
To make Honey Butter Skillet Corn, cook the main vegetable in a hot skillet, add the flavor support at the right moment, and stop while the texture still has some bite. It works because the pan stays hot enough to build flavor without turning everything limp.
This honey butter skillet corn cooks corn hot in a skillet with butter and a touch of honey, letting the edges catch a little color before serving. It's a simple side that dresses up quickly.
It's a good side dish for a summer cookout or a weeknight dinner. Let the corn sit undisturbed for a bit so the edges can caramelize.
Ingredients
- 1 1/2 pounds corn
- 2 tablespoons butter
- 1 teaspoon honey
- 1 tablespoon olive oil or butter
- Salt and black pepper
Instructions
- 1Heat a wide skillet over medium-high and add the fat.
- 2Cook the corn until it starts to color or soften depending on what it is.
- 3Add the butter and honey and keep going until the whole pan smells finished instead of halfway there.
- 4Season and taste before serving.
Pro Tips
- A wide pan gives better color than a deep crowded one.
- Season in layers instead of dumping all the salt in at once.
- Stop cooking while the vegetables still have some life left in them.
Substitutions
Storage Instructions
Store refrigerated for up to 4 days.
Make Ahead
Prep the vegetables ahead and cook just before serving.
Frequently Asked Questions
Can I make Honey Butter Skillet Corn ahead of time?
Yes. Prep the vegetables ahead and cook just before serving.
How do I store leftover Honey Butter Skillet Corn?
Store refrigerated for up to 4 days.
Can I freeze Honey Butter Skillet Corn?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Honey Butter Skillet Corn?
Honey Butter Skillet Corn works best with simple sides or toppings that support the main texture instead of competing with it.