Honey Butter Skillet Corn: 15-Minute Glossy Side Dish
By Sloane Park
Prep
5 min
Cook
10 min
Total
15 min
Servings
4
Level
Easy
I make honey butter corn in a skillet as a quick side dish for dinner. I sauté corn kernels in a cast-iron skillet until browned, then add honey and butter and top with black pepper and parsley. It can be made in about 15 minutes. The best thing about this recipe is the eating part.
A 10- or 12-inch black skillet is a good pan to use if you have one. I add corn to the hot, nearly smoking oil and squish it down into an even layer in the skillet for 2 to 3 minutes to brown the kernels and edges. Fresh corn has a lot of moisture. Other types of corn, including canned corn, should be thoroughly patted dry before cooking. You might have to cook the corn in batches in a smaller skillet to brown the edges. The black skillet holds heat well and gives better contact with the corn than a regular nonstick skillet.
Lower the heat after browning and before applying the glaze. Cook and stir the glaze until it becomes thick and clings to the bottom of the pan. After lowering the heat, turn off the heat when the glaze becomes thick. Stir chopped parsley into the hot pan and serve the food immediately from the pan with garlic-butter shrimp scampi or other creamy peppercorn sauce dishes. Share with others while the glaze is still warm and runny.
Why you'll love this recipe
- 1Serves four as a side. Dish goes to the table with glaze still fluid.
- 2Works with corn kernels removed from ears. Thawed commercial frozen corn kernels and drained canned corn also work.
- 3Corn goes well with shrimp scampi and other pepper-based sauces as a side dish. Corn could be a good side dish option with other stronger-flavored main dishes.
- 4Crushed black pepper prevents honey from taking on a sweet, dessert flavor. Chopped parsley provides a green garnish for the dish.
- 5Leftover corn can be used to make a cold shoepeg corn salad the next day.
- 6Butter is added after the corn has been fried to prevent the sauce from burning.
Ingredients
- •4 cups sweet corn kernels (600g, fresh cut from the cob, thawed frozen, or thoroughly drained canned corn, patted dry)
- •4 tbsp unsalted butter (56g)
- •3 tbsp liquid honey (63g, wildflower or clover honey)
- •1 tbsp neutral oil (15ml, avocado or grapeseed oil)
- •1 tsp cracked black pepper (2g, coarsely ground)
- •½ tsp kosher salt (3g, or to taste)
- •2 tbsp fresh flat-leaf parsley (8g, finely chopped)
Instructions
- 1
Heat the neutral oil in a cast iron skillet over medium-high heat until it is shimmering.
- 2
Add the corn in an even layer and leave it undisturbed for 2-3 minutes, until charred edges appear.
- 3
Stir the corn and sear it for another 2 minutes.
- 4
Reduce the heat to medium, make a well in the corn, and add the butter and honey.
- 5
Stir constantly until the butter and honey form a thick, translucent sauce that bubbles and pools slightly.
- 6
Stir in the kosher salt and cracked black pepper, then remove the skillet from the heat.
- 7
Fold in the parsley and serve immediately.
FAQ
Nutrition (per serving)
Calories
245
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