Honey Butter Skillet Corn
A delightful blend of sweet and savory flavors creating a comforting dish perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups corn (fresh, frozen, or canned) If using fresh corn, ensure it's shucked and cut off the cob.
- ¼ cup unsalted butter Can be substituted with coconut oil or vegan butter for dairy-free options.
- ¼ cup honey Agave nectar can be used as a sugar-free substitute.
- to taste Salt
- to taste Pepper
- ¼ teaspoon paprika Optional; smoked paprika can be used for a different flavor.
- to taste Chopped parsley For garnish, optional.
Instructions
Preparation
- Gather all your ingredients. If using fresh corn, ensure it's shucked and cut off the cob. If using frozen corn, thaw it under warm water. For canned corn, drain and rinse to remove excess sodium.
Cooking
- Heat a large skillet over medium heat and melt the unsalted butter.
- Once melted, add the corn and stir well to coat each kernel in the butter.
- Drizzle the honey over the corn mixture and stir continuously to distribute the honey evenly.
- Season the corn with salt, pepper, and paprika, mixing well to meld flavors.
- Cook for about 5-7 minutes, stirring occasionally, until the corn starts to caramelize and turn golden.
- Taste the dish and adjust seasoning if needed before serving.
- Garnish with chopped parsley before serving, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm in a skillet over low heat with a small pat of butter.