Description

A sweet and savory side dish made with fresh corn, butter, and honey in a single skillet. This recipe is perfect for meal prep as it holds its texture well in the fridge for up to five days.

Ingredients

Scale

4 ears fresh corn (or 4 cups kernels)
4 tablespoons unsalted butter
3 tablespoons raw honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 tablespoons fresh chives or parsley, chopped
1/2 teaspoon salt (adjust to taste)
Black pepper to taste

Instructions

Prep the corn by slicing kernels off the cob into a bowl. Scrape the cob with the back of the knife to release milky residue. If using canned corn, drain and rinse thoroughly.
Place a large skillet over medium heat and add the butter. Melt completely until foamy and fragrant, swirling to coat the bottom.
Add the minced garlic to the melted butter and stir constantly for about 60 seconds until fragrant but not browned.
Add the corn kernels to the skillet in an even layer. Let sit undisturbed for 2-3 minutes to allow slight charring, then stir and cook for another 5-7 minutes until tender but still with a bite.
Reduce heat to low. Pour the honey over the corn and stir gently to coat every kernel. Cook for 2-3 minutes until the mixture is glossy and sticky.
Remove from heat. Sprinkle with salt, black pepper, and red pepper flakes. Toss in the chopped chives or parsley. Stir once more and taste to adjust seasoning.

Notes

Honey burns easily, so keep heat at medium-low when adding honey. Do not overcrowd the pan to ensure caramelization rather than steaming. This dish improves in flavor after sitting in the fridge for a day or two. For a vegan version, substitute butter with coconut oil and honey with maple syrup.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 175
Sugar: 14
Sodium: 150
Fat: 10
Saturated Fat: 6
Carbohydrates: 22
Fiber: 2
Protein: 3

Keywords: honey butter corn, meal prep side, one skillet recipe, sweet corn, easy side dish, vegetarian side