Go Back

Skillet Corn With Honey Butter

Skillet corn with honey butter gets golden, caramelized charred edges in a cast iron skillet and a glossy honey-butter coating. Finish with minced garlic, smoked paprika, cayenne, and a sprinkle of chives and flaky sea salt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

Skillet corn with honey butter
  • 4 cup corn kernels fresh or frozen, thawed
  • 4 tbsp unsalted butter divided
  • 2 tbsp honey
  • 2 clove garlic minced
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • salt to taste
  • black pepper to taste
  • fresh chives for serving
  • flaky sea salt for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt 2 tablespoons butter in a large cast iron skillet over high heat until sizzling.
  2. Add corn in a single layer and cook without stirring for 3-4 minutes, until the bottoms are visibly charred.
  3. Toss the corn and cook another 3-4 minutes until more kernels develop charred, golden spots.
Season and glaze
  1. Reduce heat, then add garlic, smoked paprika, and cayenne and cook for 1 minute, until fragrant.
  2. Add remaining butter and honey, then toss until the corn is evenly coated and glossy.
  3. Season generously with salt and black pepper.
  4. Top with fresh chives and flaky sea salt.

Notes

For the best caramelized char, spread the corn in a true single layer so it can contact the skillet. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warm. Freezing isn’t recommended because the corn can soften and lose some texture. If you want a dairy-free option, use a plant-based butter and honey for a similar glaze.