Honey butter skillet corn shouldn’t be the first corn side dish you consider for dinner, But this recipe is simple and delicious for dinner. In America, it is customary to have corn on the cob on the dinner table. You can boil, bake or grill your corn. But you may also enjoy it traditionally, with butter and honey.
Corn is a versatile vegetable. It can be left on the cob and oven-roasted for a delicious barbecue. It can be mixed up into a creamy corn pudding. And if you’re lucky, you can capture it at peak-season perfection and enjoy it in a fresher-than-fresh salad with tomatoes and peaches.
But if you’re looking for something more classic, this slightly sweet honey-butter skillet corn side dish is just what you need. Frozen corn is as sweet as fresh corn, and you can even use fresh corn if that’s what you have on hand. The flavor of the corn is played up just a bit with cream cheese for tang and creaminess, and honey and butter round out the dish.
Don’t skip the sprinkle of green onions or chives. Both add a nice blunt bite against the sweetness of the other ingredients, creating a side dish that’s entirely too good for how simple it is.
Look at this recipe for 20-minute honey-butter skillet corn and enjoy your food.
Honey butter skillet corn
Ingredients
- 2 packets frozen corn or fresh corn
- 2 Tbsp salted butter
- 2 oz cream cheese
- 2 Tbsp Honey
- 1/2 Tbsp kosher Salt
- 1/4 Tbsp pepper
- 2 Tbsp chives or scallions for garnish
Instructions
- It would help if you heated the butter in a large nonstick skillet. Add the corn to the skillet and cook until tender while stirring occasionally.
- Then add the cream cheese, honey, salt, and pepper. Continue cooking until the mixture is creamy. Stir in the scallions or chives.
- After that, transfer the mixture to a serving bowl and add herbs for garnish. Serve the dish immediately, or make it ahead: Honey-butter skillet corn can be made up to three days ahead and then reheated before serving.
Honey-Butter Skillet Corn Ingredients
- Two packages of frozen corn or fresh corn kernels from five ears
- salted butter – 2 Tbsp
- cream cheese – 2 oz
- Honey – 2 Tbsp
- kosher salt – 1/2 tsp
- pepper – 1/4 tsp
- chives or scallions for garnish – 2 Tbsp
How To Make Honey-Butter Skillet Corn
The full instructions for honey-butter skillet corn are below, but here’s a brief recap before you get started.
Step 1
It would help if you heated the butter in a large nonstick skillet. Add the corn to the skillet and cook until tender while stirring occasionally.
Step 2
Then add the cream cheese, honey, salt, and pepper. Continue cooking until the mixture is creamy. Stir in the scallions or chives.
Step 3
After that, transfer the mixture to a serving bowl and add herbs for garnish. Serve the dish immediately, or make it ahead: Honey-butter skillet corn can be made up to three days ahead and then reheated before serving.
How Do You Cook Corn in a Cast-Iron Skillet?
First of all, you have to start by heating the skillet. To do this, place the skillet on a burner over medium heat. Make sure that the pan is not too hot. You may burn yourself if you put too much oil in the pan. You may have to lower the heat if the oil starts to smoke. The corn kernels may burst into flames if you don’t do this.
Next, you have to add some water to the pan. You want to add enough water to cover the bottom of the skillet. Add some salt to the water and stir to dissolve the salt. The salt will help to cook the corn. Add some butter to the water. Stir well so that the butter mixes with the water and the salt. Then, put the lid on the skillet and turn off the heat. Wait about five minutes, and then remove the lid. Then, carefully drain the corn from the water.
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How Do You Cook Canned Corn?
Cooking corn from cans is very easy. All you need to do is open the can. Next, you need to put the corn in a pot. Add some water and put the lid on the pot. Heat it over medium heat until the water boils. Remove the lid and wait for it to boil for another five minutes. After that, remove the pot from the stove. Turn the heat off and put the pot in the refrigerator. When the corn has cooled down, you can use it in soup or on top of your salad.
FAQs
Q1: How long do you cook corn on the stovetop?
A: You can cook corn on the stovetop for three hours, and it will be done. It is best when cooked over medium heat.
Q2: Can I cook more than one ear of corn at a time?
A: Yes, you can cook as many ears of corn as you want. Just make sure you let the corn cook simultaneously and use the same pan.
Q3: What do I do if I forget to soak the corn?
A: If you forget to soak your corn, boil it with water.
Q4: How much butter do I use?
A: The amount of butter you use will depend on the skillet size. For a 12-inch skillet, use one stick of butter.
Q5: Can I use margarine instead of butter?
A: Yes, you can use margarine. Just remember to use about half as much as butter.
Q6: Can I use frozen corn instead of fresh?
A: You can use frozen corn if you like, but it will take about twice as long to cook as fresh corn.
Q7: What temperature should I cook the corn?
A: You can cook the corn over medium-high heat. If you do this, you won’t have to add water to the pan.
Q8: How long should I bake cornbread?
A: Cornbread cooks the same as muffins and cake. The oven time will vary, depending on how big your pan is. Start checking it after 15 minutes, and if it is browning too quickly, cover it with aluminum foil.
