Ingredients
Scale
- 6 ears fresh corn, kernels removed (about 4 cups)
- 4 tablespoons butter
- 2 tablespoons honey
- 1/4 cup heavy cream
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Melt the butter in a large skillet over medium heat.
- Step 2: Add the corn kernels to the skillet and cook, stirring occasionally, until they are tender-crisp and slightly golden, about 5-7 minutes.
- Step 3: Stir in the honey, heavy cream, salt, and pepper.
- Step 4: Continue cooking, stirring constantly, until the sauce has thickened slightly, about 2-3 minutes.
- Step 5: Remove from heat and stir in the fresh chives. Serve immediately.
Notes
- Leftover skillet corn tastes great cold the next day, or store it in an airtight container in the fridge for up to 3 days.
- For best results when reheating, add a splash of cream or milk to the skillet while warming over low heat.
- Serve Honey Butter Skillet Corn as a vibrant side dish alongside grilled chicken, pork, or fish.
- Don't overcrowd the pan; cook the corn in batches if needed to achieve a beautiful golden color and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American