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Honey Butter Corn Recipe
Ash Tyrrell

Honey Butter Corn Recipe

I stumbled onto this honey butter corn recipe on a lazy Sunday when I wanted a side dish that didn't need a grocery run. I already had frozen corn, butter, and honey sitting in my kitchen, so I figured why not give it a shot. Within fifteen minutes, my whole kitchen smelled like a county fair, and my family was asking for seconds before I'd even set the pan down.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 16 ounces frozen corn kernels – frozen works better than canned here because it holds its texture and doesn't turn mushy when it hits the pan
  • 2 tablespoons whipped butter – whipped butter melts faster and coats every kernel more evenly than a cold solid stick
  • 2 tablespoons honey – go for raw or local honey if you can since it has a deeper flavor than the processed kind
  • ½ teaspoon kosher salt – kosher salt dissolves cleanly and doesn't leave that overly salty bite table salt sometimes does
  • A dash of black pepper – freshly cracked pepper gives a little more punch than pre-ground

Method
 

  1. Add your whipped butter and frozen corn kernels directly into a small saucepan set over medium heat. There's no need to thaw the corn beforehand since it will defrost naturally as it cooks. Stir occasionally so the butter coats the kernels evenly instead of pooling at the bottom.
  2. Let the corn cook for about 6 to 8 minutes, stirring every minute or so. You'll know it's ready when the kernels look plump, bright, and fully thawed with no icy bits left. This step is really about patience more than technique, so don't rush it.
  3. Once the corn is fully defrosted and warmed through, pour in the honey and sprinkle in the kosher salt and black pepper. Stir everything together well so the honey melts into the butter and forms a light glaze over every kernel.
  4. Let the mixture simmer for another minute or two so the honey and butter reduce slightly into a glossy sauce. Keep stirring gently during this stage so nothing sticks or scorches on the bottom of the pan. The corn should look shiny and coated by the time you're done.
  5. Take the pan off the heat and transfer the corn to a serving bowl right away. This dish tastes best served hot, while the honey butter sauce is still warm and pourable. Waiting too long will cause the sauce to thicken up and lose some of its silky texture.

Notes

  • I always keep the heat at medium instead of high, since honey can burn fast and turn bitter if the pan gets too hot
  • I like to taste the corn right before serving and adjust the salt, since honey brands vary in sweetness
  • I've found that stirring constantly during the last two minutes keeps the sauce from sticking to the pan
  • I sometimes double the honey butter sauce and set some aside to drizzle over cornbread later
  • I never use canned corn for this one, since it releases extra liquid that waters down the sauce