Whether it’s fresh corn season where you live (like it is here in Indiana) or not, you’ll love this honey butter skillet corn. It’s sweet. Creamy. The corn just ‘pops’ with flavor. This isn’t a difficult side dish to make but it sure is good. It’s just as great leftover too, so don’t hesitate to make an extra-big batch!
Go Fresh. Go Grilled.
This honey butter skillet corn can be made with canned corn. Or frozen. But it’s best made with fresh corn on the cob. And better still if you grill or roast the corn on the cob first. I had my grill going to cook some wings, so I just tossed a few ears (4 to be exact) on the side of the grill and let them get nice and lightly charred and cooked through. I rotated them every 3-4 minutes, cooking for a total time between 15-20 minutes. You can also roast your ears of corn in a 450 F oven for 150-20 minutes. Just make sure you let the hot corn cool slightly before cutting off the kernels!
Use some hot honey to spice this dish up a bit!
Also try some slow-cooked jalapeno corn.
Honey Butter Skillet Corn
Ingredients
- 2 tablespoons butter if using unsalted, you'll want to add more salt than the amount below
- 2 tablespoons honey
- 16 ounces corn kernels. You can use frozen, canned (drained), roasted, or grilled. For fresh corn-on-the-cob you'll need 4 large ears.
- 2 ounces cream cheese cut into small cubes
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon parsley chopped. for garnish (optional)
Instructions
- In a large skillet (preferably cast iron), melt the butter over medium-high heat.
- Stir in honey.
- Add the corn. Stir until warmed thoroughly. If you are using frozen corn, you want to make sure the corn is slightly tender. If you are using fresh, raw corn, you'll want to cook it longer until.
- Add the cheese, salt and pepper.
- Stir and keep stirring for 3-5 minutes until the cheese is melted and everything gets creamy yummy.
- Add the parsley (if using) and stir.
- Serve immediately.
Notes
Nutrition
Nutritional values are approximate.
