Honey Butter Skillet Corn

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Here’s a classic recipe with tips to make it perfect.

Honey Butter Skillet Corn

This recipe is incredibly versatile. You can use fresh, frozen, or even canned corn, though fresh-off-the-cob is the ultimate winner.

Ingredients:

· 4 cups corn kernels (from about 4-5 ears of fresh corn, or 16 oz frozen corn, thawed and patted dry)
· 3 tablespoons butter
· 2 tablespoons honey
· 2 tablespoons heavy cream or whole milk (optional, for creaminess)
· 1/4 cup diced onion or shallot (optional)
· 1 clove garlic, minced (optional)
· 1/2 teaspoon smoked paprika (or regular paprika)
· Salt and black pepper to taste
· Fresh chopped herbs for garnish (chives, parsley, or thyme are great)

Instructions:

  1. Prep the Corn: If using fresh corn, shuck it and cut the kernels off the cob. If using frozen, thaw it completely and pat it dry with a paper towel to ensure a good sear.
  2. Sauté Aromatics (Optional): In a large cast-iron or non-stick skillet over medium heat, melt the butter. If using, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
  3. Cook the Corn: Add the corn kernels to the skillet. Stir to coat in the butter. Let it cook, without stirring, for 2-3 minutes to get a slight char. Then stir and repeat once or twice for about 8-10 minutes total, until the corn is tender and has some browned spots.
  4. Make the Sauce: Reduce the heat to low. Push the corn to the sides of the skillet. Pour the honey into the center. Let it warm for 15-20 seconds, then stir everything together until the corn is glazed.
  5. Finish: Stir in the smoked paprika, and heavy cream (if using). Season generously with salt and pepper. Cook for one more minute until everything is heated through and combined.
  6. Serve: Garnish with fresh chopped herbs and an extra pat of butter if desired. Serve immediately from the skillet!

Key Tips for the Best Skillet Corn:

· Get a Good Sear: Don’t stir the corn constantly! Let it sit in the hot skillet to develop those delicious, slightly charred, roasted flavors.
· Fresh vs. Frozen: Fresh corn will be sweeter and have a better texture. Frozen corn is a great convenient option—just make sure to thaw and dry it thoroughly so it sears instead of steams.
· Creamy Version: The heavy cream is optional but adds a lovely richness that makes the dish feel more decadent and helps the sauce coat the corn.
· Add-Ins & Variations:
· Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce with the paprika.
· Herby: Stir in 2 tablespoons of chopped fresh herbs like chives, parsley, or basil at the very end.
· Cheesy: Sprinkle with 1/4 cup of grated Parmesan or cotija cheese right before serving.
· Bacon: Cook 4 slices of chopped bacon in the skillet first. Remove the bacon, then use the bacon fat instead of (or with) the butter to cook the corn. Sprinkle the cooked bacon on top as a garnish.
· Garlic & Onion: While optional, these aromatics add a wonderful savory depth that balances the sweetness of the honey and corn perfectly.

This is a perfect side dish for barbecues, weeknight dinners, or Thanksgiving. Enjoy

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