I’ve always loved side dishes that feel indulgent yet come together in minutes, and this Honey Butter Skillet Corn hits that sweet spot every time.I melt golden butter in my skillet, add sweet corn kernels, drizzle honey over the top, and let everything sizzle until the edges caramelize. The result is tender, juicy corn with a glossy, honey-kissed finishperfect alongside grilled meats, tacos, or on its own.
Why You’ll Love This Recipe
I adore how simple ingredients transform into something special in just one pan. The honey melts into the butter, creating a lightly sweet glaze that clings to each kernel. I don’t have to fuss with boiling water or multiple pots—everything cooks right in the skillet, and the caramelized bits at the edges add a touch of crisp texture. It’s my go-to when I want a side that feels both comforting and a little bit celebratory.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 cups fresh or frozen corn kernels
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2 tablespoons unsalted butter
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2 tablespoons honey
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½ teaspoon garlic powder
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¼ teaspoon smoked paprika
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Salt and black pepper, to taste
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1 tablespoon fresh chopped parsley (optional)
Directions
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I heat a large skillet over medium heat and add the butter.
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Once the butter melts and starts to foam, I stir in the honey, garlic powder, and smoked paprika until the mixture is smooth.
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I add the corn kernels, tossing to coat each piece in the honey-butter glaze.
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I let the corn cook undisturbed for 2–3 minutes so the bottom can caramelize, then stir and continue cooking for another 3–4 minutes until the kernels are tender and slightly browned.
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I season with salt and pepper, then sprinkle chopped parsley on top before serving.
Servings and timing
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Yield: 4 servings
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Prep Time: 2 minutes
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Cook Time: 8–10 minutes
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Total Time: About 12 minutes
Variations
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Spicy Honey: I stir in a pinch of red pepper flakes or a dash of hot sauce to give the glaze a kick.
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Lime Zest: I grate a little lime zest over the corn right before serving for a bright citrus note.
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Cheesy Finish: I sprinkle crumbled cotija or grated Parmesan on top for a savory contrast.
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Herb Mix: I swap parsley for fresh cilantro or chives, depending on the meal.
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Maple Twist: I replace half the honey with pure maple syrup for deeper, woodsy sweetness.
storage/reheating
I store leftover corn in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of water or butter to revive the glaze, or microwave individual portions for 1 minute until hot.
FAQs
Can I use canned corn instead of fresh or frozen?
I’ve used canned corn in a pinch—just drain it well, then pat it dry with paper towels so it caramelizes instead of steaming.
How do I prevent the honey from burning?
I watch the heat closely: medium or medium-low works best. If I see the glaze darkening too fast, I lower the heat and stir more frequently.
Is this recipe gluten-free?
Yes—corn, butter, and honey are naturally gluten-free. I just double-check that any spices or add-ins don’t contain hidden gluten.
Can I double the recipe for a crowd?
Absolutely. I use a larger skillet or split the batch between two pans to ensure even cooking and caramelization.
What can I serve this with?
I love it alongside grilled chicken or steak, tucked into tacos, or even mixed into a grain bowl for extra sweetness and texture.
Conclusion
I reach for this Honey Butter Skillet Corn whenever I want a quick side that feels special. It’s sweet, buttery, and ready in a flash—proof that the simplest recipes often make the biggest impact
Print
Honey Butter Skillet Corn
- Total Time: About 12 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tender corn kernels glazed in a buttery, honey-sweet skillet sauce with a touch of spice and caramelized edges for an easy, indulgent side dish.
Ingredients
4 cups fresh or frozen corn kernels
2 tablespoons unsalted butter
2 tablespoons honey
½ teaspoon garlic powder
¼ teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon fresh chopped parsley (optional)
Instructions
- Heat a large skillet over medium heat and add the butter.
- Once the butter melts and foams, stir in the honey, garlic powder, and smoked paprika until smooth.
- Add the corn kernels, tossing to coat each piece in the honey-butter glaze.
- Let the corn cook undisturbed for 2–3 minutes to caramelize the bottom, then stir and continue cooking 3–4 more minutes until tender and slightly browned.
- Season with salt and black pepper to taste.
- Sprinkle chopped parsley over the corn before serving, if desired.
Notes
Spicy Honey: Stir in a pinch of red pepper flakes or a dash of hot sauce when adding the glaze.
Lime Zest: Grate fresh lime zest over the finished corn for a bright citrus note.
Cheesy Finish: Sprinkle crumbled cotija or grated Parmesan on top right before serving.
Herb Mix: Substitute cilantro or chives for parsley to vary the flavor.
Maple Twist: Replace half the honey with pure maple syrup for a deeper, woodsy sweetness.
Storage & Reheat: Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat with a splash of water or butter, or microwave for 1 minute.
- Prep Time: 2 minutes
- Cook Time: 8–10 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 35.5 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 31 mg
