Honey Butter Skillet Corn

Description:

This quick and easy skillet corn recipe brings out the natural sweetness of corn, enhanced with rich butter and a drizzle of honey. It’s a delicious side dish perfect for summer barbecues, weeknight dinners, or holiday gatherings. The butter adds a velvety texture, while honey gives it a subtle, irresistible sweetness.

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned — about 5-6 ears fresh)
• 3 tablespoons unsalted butter
• 2 tablespoons honey
• Salt, to taste
• Black pepper, to taste (optional)
• 1 tablespoon cream (optional, for extra richness)

Instructions:

1. Prepare the Corn: If using fresh corn, cut the kernels off the cob. If using frozen, thaw and drain. If canned, drain and rinse.
2. Heat the Skillet: Place a large skillet over medium heat and add the butter. Allow it to melt completely.
3. Cook the Corn: Add the corn to the skillet. Sauté for 4-6 minutes, stirring occasionally, until heated through and slightly caramelized.
4. Add Honey: Drizzle the honey over the corn and stir to coat evenly. Cook for another 2-3 minutes.
5. Season: Add salt and pepper to taste. If using cream, stir it in at this point for an extra creamy texture.
6. Serve Warm: Transfer to a serving bowl and enjoy immediately!

Notes:

• Type of Corn: Fresh corn gives the best texture and sweetness, but frozen is very convenient. Canned corn works too but will be slightly softer.
• Honey Options: Light honey works best. Stronger varieties (like buckwheat honey) can overpower the corn’s flavor.
• Add-ons: You can stir in chopped herbs (like parsley, cilantro, or basil) or sprinkle with a little Parmesan cheese for extra flavor.

Tips:

• Caramelization is Key: Let the corn sit undisturbed in the skillet for 1–2 minutes to get a nice, slightly caramelized flavor.
• Butter Substitute: You can swap butter for ghee for an even richer, nuttier flavor.
• Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a sweet-spicy combo.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Servings:

• Serves 4-6 as a side dish.

Nutritional Information (Per Serving, Approximate):

• Calories: 180
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 23g
• Sugar: 9g
• Fiber: 2g
• Protein: 3g
• Sodium: 120mg

Benefits:

• Corn: Provides fiber for digestion, antioxidants like lutein and zeaxanthin for eye health, and essential vitamins such as B vitamins.
• Honey: A natural sweetener with antibacterial properties and antioxidants.
• Butter: Adds fat-soluble vitamins like A, D, E, and K, though should be consumed in moderation.

Q/A:

Q: Can I make this ahead of time?
A: Yes! Prepare it up to a day in advance and reheat gently before serving. Add a splash of water or cream if it looks dry.

Q: Can I use maple syrup instead of honey?
A: Definitely. Maple syrup gives a slightly different flavor but works beautifully.

Q: What can I serve with honey butter corn?
A: It pairs wonderfully with grilled meats (like chicken, steak, or pork chops), BBQ dishes, fried chicken, or a fresh summer salad.

Q: Is this dish gluten-free?
A: Yes, this recipe is naturally gluten-free. Just double-check your butter and any seasonings to ensure no added gluten.

Q: How can I make it vegan?
A: Swap the butter for a plant-based butter substitute and use maple syrup instead of honey.