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Skillet Corn With Honey Butter

Skillet Corn With Honey Butter delivers golden, charred corn kernels coated in a glossy honey-butter sauce with garlic and a hint of smoky heat. Cook in a cast iron skillet until the bottom chars, then finish with fresh chives and flaky sea salt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Corn and honey butter
  • 4 cup corn kernels Fresh or frozen; if frozen, thaw before cooking.
  • 4 tbsp unsalted butter Divided: 2 tbsp for the skillet, remaining 2 tbsp added at the end.
  • 2 tbsp honey },{

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt 2 tablespoons unsalted butter in a large cast iron skillet over high heat until bubbling.
  2. Add corn in a single layer and cook without stirring 3-4 minutes until the bottom is charred and browned.
  3. Toss the corn and cook another 3-4 minutes, letting additional sides caramelize and deepen in color.
  4. Reduce heat to prevent burning, then add minced garlic, smoked paprika, and cayenne and cook 1 minute until fragrant and lightly sizzling.
  5. Add the remaining butter and honey, then toss until the corn is evenly coated and looks glossy.
  6. Season generously with salt and black pepper to taste, then continue tossing briefly to distribute seasoning.
  7. Top with fresh chives and flaky sea salt right before serving for a bright, savory finish.

Notes

For the best char, spread corn into a true single layer and avoid moving it during the first 3-4 minutes. If using frozen corn, thaw and pat off excess moisture so it caramelizes instead of steaming. Store leftovers covered in the fridge for up to 3 days; reheat in the skillet over medium heat until hot, adding a small splash of water if needed. For a dairy-free version, swap butter for a plant-based butter and use honey as written.