PrintCreamy Honey Butter Skillet Corn
This recipe delivers incredibly creamy, sweet, and savory skillet corn using honey and butter. It is a quick side dish perfect for weeknight dinners or holiday gatherings.
- Prep Time: 5 min
- Cook Time: 12 min
- Total Time: 17 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cups frozen or fresh sweet corn kernels
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded sharp cheddar cheese (optional, for extra creaminess)
- 1 teaspoon fresh thyme or chopped parsley, for garnish
Instructions
- Place a large skillet over medium heat. Add the butter and let it melt completely.
- Add the corn kernels to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the corn begins to soften and some kernels show slight browning. This step helps remove excess water.
- Reduce the heat to low. Pour in the heavy cream and add the honey, salt, and pepper. Stir well to combine.
- Simmer gently for 3 to 5 minutes, stirring constantly, until the sauce thickens slightly and coats the corn kernels. Do not let it boil rapidly.
- If using cheese, remove the skillet from the heat and stir in the shredded cheddar cheese until it melts into the sauce, making it extra silky.
- Transfer the creamy honey butter corn to a serving dish. Garnish with fresh thyme or parsley before serving immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper with the salt and pepper.
- If you want a richer flavor, substitute half of the heavy cream with half-and-half.
- This dish pairs well with grilled chicken or holiday turkey as a favorite Thanksgiving side dish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 245
- Sugar: 12
- Sodium: 210
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 3
- Protein: 5
- Cholesterol: 55