Ingredients
Scale
- 4 ears of corn, kernels removed (about 4 cups)
- 4 tablespoons butter
- 2 tablespoons honey
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives, for garnish
- 1/4 cup grated Parmesan cheese, for garnish (optional)
Instructions
- Step 1: Melt the butter in a large skillet over medium heat.
- Step 2: Add the corn kernels to the skillet and cook, stirring occasionally, until the corn is tender-crisp and slightly browned, about 5-7 minutes.
- Step 3: Stir in the honey, heavy cream, salt, and pepper. Bring the mixture to a simmer, stirring constantly, until the sauce thickens slightly, about 1-2 minutes.
- Step 4: Remove the skillet from the heat and stir in half of the chives.
- Step 5: Transfer the honey butter skillet corn to a serving dish. Garnish with the remaining chives and Parmesan cheese (if using). Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the corn in a skillet over low heat with a splash of cream or milk to restore moisture.
- Serve this sweet and savory corn as a vibrant side dish to grilled chicken or pork.
- For extra flavor, brown the butter in the skillet before adding the corn kernels.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American