Sweet, creamy, and a little spicy — this skillet corn is the perfect side dish for any meal!

Why You’ll Love This Recipe

• Quick and easy to make in one skillet

• Perfect balance of sweet, buttery, and spicy flavors

• Great for pairing with grilled meats, chicken, or as a holiday side

• Uses pantry staples and canned corn for convenience

Ingredients

• ¼ cup butter

• 3 tbsp honey

• 3 tbsp sour cream

• ½ tsp salt

• ¼ tsp cayenne pepper

• 2 cans (15.25 oz each) white and gold whole kernel corn, drained

• Black pepper, for garnish

Directions

1: In a large skillet, melt butter with honey, sour cream, salt, and cayenne over medium-high heat, stirring until bubbly, about 5 minutes.
2: Add drained corn and cook 3–5 minutes, stirring occasionally, until heated through.
3: Serve warm, garnished with freshly ground black pepper.

Tips & Variations

• Adjust cayenne pepper to taste for milder or spicier heat.

• Use fresh corn kernels if available — cook until tender before adding to skillet.

• Add a sprinkle of chopped fresh herbs like parsley or chives for freshness.

Frequently Asked Questions

Can I use frozen corn instead of canned?

Yes, thaw frozen corn and drain well before cooking. Adjust cook time slightly as frozen corn may release more moisture.

Is sour cream necessary?

Sour cream adds creaminess and tang but can be substituted with Greek yogurt or omitted if preferred.

How long does leftover skillet corn keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Final Thoughts

This Honey Butter Skillet Corn is a deliciously simple side that adds a touch of sweetness and warmth to any meal. Ready in just 15 minutes, it’s a versatile recipe that’s sure to become a staple!