Southern 4-Ingredient Honey Butter Skillet Corn
Southern 4-Ingredient Honey Butter Skillet Corn is a sweet, buttery, creamy one-skillet side dish with golden edges and a glossy honey-butter cream sauce. Frozen corn goes straight from the freezer to the skillet for an easy accompaniment to cozy dinners.
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Ingredients
- 3 cups frozen corn kernels straight from the freezer; do not thaw
- 4 tablespoons unsalted butter
- 3 tablespoons honey plus more if desired
- 1/2 cup heavy cream
Instructions
- Place a medium to large cast iron skillet over medium heat and add the butter. Let it melt completely, swirling it around to coat the bottom of the skillet.
- Add the frozen corn to the melted butter and stir until the kernels are coated. Cook, stirring occasionally, for 5 to 7 minutes, until heated through and a few golden spots begin to show.
- Drizzle the honey over the corn and stir well. Continue cooking for 2 to 3 minutes, allowing the honey and butter to bubble together.
- Pour in the heavy cream and stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
- Cook for 4 to 6 minutes, stirring frequently, until the cream thickens slightly and clings to the corn. For a more creamed-corn texture, mash a small portion of the kernels with the back of a spoon and stir them back in.
- Taste the corn and add a small drizzle of honey if desired. If the sauce is too thick, stir in a splash more cream. A pinch of kosher salt, black pepper, or red pepper flakes can also be added if desired.
- Remove the skillet from the heat and let the corn sit for 2 to 3 minutes so the sauce can thicken. Serve hot, spooning the honey-butter cream sauce over every serving.
Notes
Refrigerate leftovers in a covered container within two hours and use within 3 days. Reheat gently in a skillet over low heat until steaming hot, adding a spoonful of cream or water to loosen the thickened sauce.
Nutrition
Calories: 300kcal