Honey Butter Skillet Corn is an irresistible side dish that brings a touch of sweetness to any meal. This comforting recipe is perfect for those busy weeknights when you crave a quick and flavorful accompaniment. Imagine perfectly cooked corn kernels swimming in a creamy, buttery sauce enhanced by the rich flavor of honey—it’s a delightful combination that can elevate everything from a simple family dinner to a festive holiday gathering. Trust me, once you try this dish, it’ll be a regular on your table!
Why you’ll love this dish
This Honey Butter Skillet Corn is not only delicious but also incredibly easy to prepare. You can whip it up in under 15 minutes, making it an ideal choice for last-minute side dishes. Whether it’s a summer BBQ, a cozy family dinner, or a holiday feast, this dish blends seamlessly with any meal. Plus, kids adore the sweet, buttery flavor—which means you’ll have no problem getting them to eat their veggies!
“I made this corn dish for my family, and they couldn’t stop raving about it! It was so easy and tasted like a gourmet side. Definitely a new family favorite!”
Preparing Honey Butter Skillet Corn
Now, let’s break down how to make this delightful dish. The process is straightforward, and I promise it comes together quickly. You’ll start by cooking your corn until it’s tender and slightly golden, then mix in the honey and heavy cream for that luscious finish. Here’s your roadmap to success:
- Prepare the corn by removing the kernels from fresh cobs or thawing frozen corn.
- Melt the unsalted butter in a large skillet.
- Cook the corn until tender and golden.
- Stir in honey and cream, then season to perfection.
With these simple steps, your Honey Butter Skillet Corn will be ready in no time!
What you’ll need
Gather these items to make your dish:
- 4 cups corn kernels (fresh or frozen)
- 1/4 cup unsalted butter
- 2 tablespoons honey
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
If you’re looking for a lighter version, you can substitute half of the butter with olive oil or use coconut cream instead of heavy cream for a dairy-free option.
