15-Minute Honey Butter Skillet Corn That Will Steal the Show

Name: 15-Minute Honey Butter Skillet Corn That Will Steal the Show
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups fresh or frozen corn kernels; 2 tbsp unsalted butter; 2 tbsp honey; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp chopped fresh parsley (optional)

Author: Tessa

Published: September 13, 2025

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Oh, honey butter skillet corn – just saying those words makes my mouth water! This simple, sweet-and-savory side dish has been my go-to for every family gathering since my cousin Karen brought it to our Fourth of July picnic years ago. Now, it’s not a summer cookout without that golden, buttery corn sizzling in my cast iron skillet. What I love most (besides how ridiculously easy it is) is how it fits any meal – fancy enough for holiday dinners yet casual enough for weeknight taco nights. In just 15 minutes, you’ll have a crowd-pleaser that disappears faster than you can say “seconds, please!”

Honey Butter Skillet Corn - detail 1

Why You’ll Love This Honey Butter Skillet Corn

Let me count the ways this recipe will become your new kitchen crush:

It’s ready in 15 minutes flat – faster than it takes to set the table!
That magical sweet-salty dance between honey and butter makes everyone reach for seconds
Works with fresh or frozen corn so you can make it year-round
My kids call it “dessert corn” (but shh – it’s secretly wholesome)
The sizzle and aroma will have your whole family hovering around the stove

Ingredients for Honey Butter Skillet Corn

Here’s all you need to make this dreamy side dish – I promise it’s nothing fancy:

4 cups corn kernels (fresh-cut in summer, frozen works great off-season – no shame!)

2 tbsp unsalted butter (the real stuff, please – margarine just won’t give you that rich flavor)

2 tbsp honey (I use the squeeze bottle and eyeball it – no measuring spoon needed!)
1/2 tsp salt (trust me, this makes the honey flavor pop)
1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
1 tbsp chopped fresh parsley (totally optional, but it makes the dish look so pretty!)

How to Make Honey Butter Skillet Corn

Okay, let’s get that golden, glistening corn into your skillet! This is one of those “set it and forget it” recipes (well, almost forget it – don’t actually walk away!). Here’s how I make it perfect every single time:

Step 1: Melt the Butter

First, grab your favorite skillet – cast iron works magic here. Heat it over medium heat (not too hot, or your butter will burn before the corn even hits the pan). Drop in that glorious butter and let it melt slowly until it starts dancing with little bubbles at the edges.

Step 2: Cook the Corn

Now the fun part – dump in your corn with a satisfying sizzle! I let it sit untouched for a full minute to get some beautiful caramelization going, then give it a stir every minute or so. You’ll know it’s ready when about 20% of the kernels get those golden-brown edges – usually around 5 minutes. The smell at this point? Absolute heaven.

Step 3: Add Honey and Seasonings

Time for the magic drizzle! Squeeze or spoon your honey evenly over the corn, then sprinkle with salt and pepper. The salt isn’t just for flavor – it actually balances the sweetness so the honey doesn’t overpower. Give everything one last stir-fry for about 3 minutes until the honey forms a light glaze. That’s it – you’re done!

Honey Butter Skillet Corn - detail 2

Tips for Perfect Honey Butter Skillet Corn

After making this recipe approximately 87 times (not exaggerating!), here are my hard-earned secrets:

Fresh corn is king in summer – cut right off the cob for bursts of sweetness
But don’t stress – frozen corn works wonders year-round (just pat it dry first!)
Taste test the honey – some brands are sweeter! Start with 1 tbsp and add more
A well-seasoned cast iron skillet gives those dreamy browned bits
Turn off the heat a smidge early – residual heat finishes cooking perfectly

Honey Butter Skillet Corn Variations

Oh, the possibilities! While I adore the classic version, sometimes I get playful with add-ins:

Spice it up with a pinch of chili powder or cayenne – that sweet-heat combo is addictive!
Cheese lovers: Sprinkle grated Parmesan at the end (it melts into salty perfection)
Herb garden bounty: Swap parsley for fresh thyme or chopped basil
Crunch factor: Top with toasted pepitas or crushed tortilla chips

Honestly? Sometimes I eat these variations straight from the skillet – no shame!

Serving Suggestions for Honey Butter Skillet Corn

This golden goodness goes with everything, but here are my absolute favorite pairings:

Slap it next to juicy grilled chicken or smoky ribs at summer BBQs
Makes Thanksgiving dinner sing when served with roast turkey and cranberry sauce
Heaven with seared scallops for an easy fancy dinner
My kids’ favorite – piled onto taco night alongside all the fixings

Pro tip: Serve it in the skillet at the table – that sizzle gets everyone excited!

Storing and Reheating Honey Butter Skillet Corn

Leftovers? Ha! Just kidding – I know it’s hard to resist eating it all. But if you do manage to save some, here’s how to keep that honey butter magic alive: scoop it into an airtight container (I use glass so the flavors stay pure) and refrigerate for up to 3 days. When reheating, skip the microwave – a quick toss in the skillet over medium-low heat brings back that fresh-off-the-stove taste. Add a tiny pat of butter if it looks dry. Trust me, it’ll taste just as good as the first time!

Honey Butter Skillet Corn FAQs

Let’s tackle those burning questions I get asked all the time about this recipe:

Can I use canned corn? You can, but I don’t recommend it – that tinny taste and mushy texture just don’t do the honey butter justice. If you must, drain it super well and pat dry, but fresh or frozen will make you way happier.
Does it freeze well? Honestly? Not really. The honey butter glaze gets weirdly grainy after freezing. I tried it once (for science!) and ended up tossing it. This is one dish best enjoyed fresh – but hey, it only takes 15 minutes to make a new batch!
How can I make it vegan? Easy swap! Use equal amounts of good-quality vegan butter (I like Miyoko’s) and maple syrup instead of honey. The flavor’s slightly different but still totally delicious – my plant-based sister-in-law requests this version at every family gathering.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop – this honey butter skillet corn is a happy medium between indulgence and wholesome. The exact numbers dance around depending on your corn’s sweetness and honey brand, but it’s always packed with that good corny fiber and just enough butter to make it irresistible. Enjoy guilt-free!

If you make this honey butter skillet corn (and I know you will!), snap a pic and tag me – I’d love to see your golden, glistening creation! For more recipe inspiration, check out BBC Good Food ME.