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Creamy Honey Butter Corn

A comforting side dish of sweet and silky corn coated in creamy honey butter, perfect for weeknight dinners or holiday gatherings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh or frozen corn kernels Fresh corn provides the brightest flavor.
  • 2 tablespoons butter Unsalted butter helps control the amount of salt.
  • 2 tablespoons honey Adds gentle sweetness.
  • 1 cup heavy cream Use full-fat cream for the best silkiness.
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Method
 

Preparation
  1. Heat a large skillet over medium heat until warm.
  2. Add the butter and let it melt; listen for a soft sizzle and smell the nutty aroma.
  3. Add the corn kernels and sauté about 5 minutes, stirring so edges get a little golden.
  4. Stir in the honey and pour in the heavy cream; whisk once so the corn sits in the sauce.
  5. Season with salt and pepper, and simmer for 5–7 minutes while the sauce reduces and thickens slightly; you’ll see it cling to the kernels.
  6. Remove from heat, sprinkle with chopped parsley if you like, and serve warm.

Notes

For a smoky hint, add a pinch of smoked paprika while sautéing. For a surf-and-turf night, serve alongside honey garlic shrimp. Store in an airtight container in the fridge for up to 3 days. Not recommended for freezing; cream changes texture when frozen. Reheat gently in a skillet over low heat, adding a splash of cream to restore silkiness.