Introduction

Honey Butter Skillet Corn is a delightful combination of sweet and savory flavors, perfect as a comforting side dish. This recipe uses fresh or canned corn cooked in a rich honey butter sauce with aromatic herbs for a simple yet flavorful treat.

A close-up of a silver spoon holding a scoop of creamy macaroni and cheese. The dish has a rich yellow-orange cheesy sauce coating several small pasta pieces, with some browned, crispy spots on top. There are green herb sprinkles scattered across the cheese for color contrast. The background shows more macaroni and cheese in a black pan sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh corn kernels (about 6-8 ears of corn) or 2 cans of corn, drained
1/4 cup unsalted butter
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional, for a smoky flavor)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 tablespoon fresh parsley, chopped (for garnish)
1 tablespoon olive oil (for cooking)

Instructions

Step 1: If using fresh corn, shuck the ears and remove husks and silk. Hold each ear upright over a bowl and slice down the sides to remove the kernels. If using canned corn, simply drain and set aside.
Step 2: In a medium saucepan, melt the unsalted butter over medium heat until bubbly. Remove from heat and stir in the honey until fully combined. Add salt, black pepper, and smoked paprika (if using), mixing well.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook fresh corn for 5-7 minutes or canned corn for 3-5 minutes, stirring occasionally, until the corn is slightly caramelized.
Step 4: Reduce the heat to low, then pour the honey butter mixture over the corn. Stir to coat all the kernels evenly. Add the fresh or dried thyme and cook for an additional 2-3 minutes, stirring occasionally.
Step 5: Remove the skillet from heat and transfer the corn to a serving dish. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For extra smoky depth, try adding a pinch of cayenne pepper or smoked chipotle powder instead of smoked paprika.
Fresh thyme adds brightness, but dried thyme works well if fresh is unavailable. Just be sure to cook it a little longer to release the flavors.
Try stirring in a handful of crumbled feta or cotija cheese right before serving for a tangy twist.
Use frozen corn kernels if fresh or canned aren’t available—just thaw and drain well before cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, stirring occasionally to maintain the honey butter glaze.

How to Serve

The image shows a close-up of a spoon lifting creamy macaroni and cheese, with a golden brown crust on top. The macaroni noodles are covered in smooth, melted cheese that is slightly stringy and glistening. The top layer appears crispy with some browned spots and is sprinkled with finely chopped green herbs. In the soft background, a white bowl filled with the same cheesy dish is visible. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can substitute the unsalted butter with a plant-based butter or coconut oil, and use maple syrup instead of honey to keep this dish vegan.

Is fresh corn better than canned for this recipe?

Fresh corn provides a sweeter, crunchier texture and flavor, but canned corn is a convenient and tasty alternative that works well when fresh corn is out of season.