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Honey-Butter Skillet Corn
Andre Lewis

Honey-Butter Skillet Corn

Corn does not need cream cheese to taste substantial. A hot skillet blisters some kernels, then butter and a restrained spoonful of honey round out their sweetness. Frozen corn works well because it is consistent, but thaw and dry it first or the pan will steam.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups frozen corn kernels thawed and patted dry
  • 1 tbsp neutral oil
  • 3 tbsp unsalted butter
  • 1 tbsp honey
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat a wide skillet over medium-high heat for 2 minutes, then add the oil.
  2. Spread the dry corn in one layer and cook untouched for 3 minutes until some kernels brown.
  3. Stir and cook for 3 more minutes until the corn is hot throughout and spotted with color.
  4. Lower the heat to medium and add the butter, honey, salt and pepper.
  5. Toss for 1 to 2 minutes until the butter coats every kernel without pooling, then serve hot.