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Honey Butter Skillet Corn

Honey butter skillet corn cooks frozen sweet corn in a 12-inch skillet until hot and tender, with a glossy coating of honey and butter. It’s a quick side dish with a touch of sweetness and black pepper.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 2 tbsp honey
  • 1 bag (16 oz) sweet corn frozen
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Stir the honey into the melted butter.
  3. Add the frozen corn, salt, and pepper.
  4. Cook for 8 to 10 minutes, stirring often, until the corn is hot and tender and most of the excess moisture has evaporated.

Notes

For the best texture, cook the corn without thawing it first. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the corn can become softer. For a dairy-free version, use plant-based butter.