Ingredients
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2 tablespoons butter (salted preferred)
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2 tablespoons honey
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1 bag (16 oz) frozen corn
Optional Additions:
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Salt and pepper to taste
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Chili flakes or cayenne
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Cream cheese or heavy cream
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Chopped fresh herbs
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Lime juice
Instructions
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Preheat a non-stick or cast iron skillet over medium heat.
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Add butter and let it melt fully, swirling to coat the pan.
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Pour in the frozen corn. Stir to coat each kernel with butter.
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Cook for 7–9 minutes, stirring occasionally, until slightly caramelized.
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Lower heat and stir in honey. Cook for another 1–2 minutes until glossy.
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Season to taste and serve hot.
Notes
Storage Tips:
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Refrigerate leftovers for up to 3 days.
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Freeze for up to 2 months.
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Reheat gently with a splash of butter or water.
Serving Ideas:
Pairs perfectly with grilled meats, tacos, cornbread, casseroles, or as a festive holiday side.
Print this out and tape it to your fridge—it’s bound to be a regular on your table!