This roasted honey butter skillet corn is one of my absolute favorite summer side dishes. Lightly seasoned with a touch of homemade honey butter, this buttery skillet corn recipe will please anyone who enjoys delicious sweet corn in their ears or on the cob!
What is honey butter skillet corn?
Honey butter skillet corn is an easy side dish made with fresh, frozen, canned corn, honey butter, sour cream, and salt. You likely already have all the ingredients in your fridge or pantry.
Why does this side dish work?
For starters, it is a quick and easy side dish to make. It also typically cooks in one pan, making cleanup a breeze. This corn-side dish will be sure to please your taste buds! The honey and butter add a delicious sweetness and richness that takes ordinary corn to a new level. You can change up this recipe with your favorite herbs or spices. So why not give it a try?
Fresh, frozen, or canned corn all work in this summer dish, but the cooking time will differ depending on which one you choose. If using fresh corn, cut off the kernels before cooking the corn in the pan with oil, salt (and pepper or other seasonings). Thaw frozen kernels first if using those, then add them to the pan with honey butter.
Fresh corn will take about 10 minutes to cook, while frozen corn, will take about 20 minutes.
I used my honey butter recipe, but you can make your honey butter sauce but adding equal parts honey and butter that you have on hand. You can use your favorite hot honey instead of the individual hot sauce and honey in the recipe if you've got it!
While many versions typically use cream cheese, I decided to go with sour cream to see if this swap would still attain a similar creaminess without the heaviness of cream cheese. Feel free to swap in plain Greek yogurt or cream cheese if you don't have sour cream.
Preheat the oven to 400 degrees F.
Combine butter with honey in a small bowl and stir until well combined (if you're not using honey butter). Set aside.
Place the corn in a small skillet. Drizzle with honey butter; sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper.
Toss to coat evenly; roast for 15 minutes or until tender and lightly browned around edges (check after 10 minutes).
Stir once halfway through cooking time. Remove from oven. Let cool 5 minutes before serving. Garnish with parsley if desired before serving!
Many other recipes use cream cheese which is also great for this corn side dish!
Make your hot honey, or infuse your honey with other herbs or spices. I think this jalapeño hot honey would work as well!
You can serve this dish from the same skillet in which they cooked! It's a great side to any summer meals, a good compliment to fried chicken or BBQ dishes! Here are some suggestions:
The beauty of this recipe is how it can go with just about any main course. Here are some ideas:
Grilled chicken or pork chops: The corn's sweetness balances out the grilled meat's fattiness perfectly.
Steak: The sweet flavor works well with steak, but make sure you don't overcook it or lose the subtlety of the honey flavor.
Fish: This recipe would also work well with fish like salmon or cod if you want something lighter than steak or chicken.
How to store leftovers
Store your leftover corn in an airtight container and use it within a few days. You can eat it cold as well if you like the texture.
Yes! Frozen corn works in this dish as fresh and canned corn in this dish.
To make honey butter, you must first prepare a sweetened honey batch. Then, place the two ingredients in a large bowl and beat them with an electric mixer until thoroughly mixed.
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