Buttered Corn Recipe - This simple, sweet, corn is the perfect and super easy addition to your dinner! A perfect side dish to complement any meal, everyone loves this one pot corn!
My Favorite Buttered Corn Recipe:
Sometimes the best dishes are the most simple kind! This corn is ready to go with only one skillet, and 20 minutes of your time. It goes great with Baked Chicken Thighs or a good juicy and cheesy plate of Buffalo Stuffed Chicken Breast. I also love it with Swedish Meatballs and a side of noodles! I love that this corn dish has a nice balance of savory and sweet! Using honey brings out the natural sweetness making it a truly satisfying side dish. What I love so much about this is that you can use canned or frozen corn to make it work with what you have on hand! We all know fresh corn is great in the summer, but this side can be enjoyed year round!
Buttered Corn Ingredients:
- Corn: You can use canned/drained or frozen corn that you have thawed and drained. I don't recommend cooking the corn from frozen. If you are able to plan ahead just thaw the corn in the fridge overnight.
- Butter: I personally like to use salted butter and I do use it for almost everything unless otherwise noted. Now, if you are sensitive to salt (you know your own taste buds best) go ahead and use unsalted. Butter is the tastiest option in my opinion, but margarine can work here too.
- Salt & Pepper: I keep it simple with salt and pepper here to let the corn shine. The amounts are really based on my tastes so start there and taste yourself. You can also add red pepper flakes if you like a little heat.
- Heavy whipping cream: We don't use a lot of cream here, only ¼ cup! I have not tried this one with milk or half & half and would recommend cream for the best results.
- Honey: I find that ¼ Cup is the perfect amount to bring out the natural sweetness of the corn. If that seems like a lot, go ahead and start with 1-2 Tablespoons, then taste and add more if desired.
Buttered Corn Recipe Notes and Tips:
- You can use any type of skillet that you like or have on hand. I do recommend using a skillet instead of a deep soup pot so that the corn can spread out and fry a little easier. Any good non stick skillet or a cast iron work great!
- As I mentioned before, you can season to your own taste! Some good additions could be Cajun Seasoning (I like Slap Ya Mama) or Smoked Paprika, Garlic or Onion Powder, or even some Basil or Oregano.
- If you love corn as much as we do, be sure to try our Classic Corn Casserole, it's not just for the holidays! A couple more of my favorites during the summer months are Homemade Corn Fritters and our Fritos Corn Salad.
Buttered Corn Recipe
- 4 Tablespoons Butter
- 1 2 Pound Bag Frozen Sweet Corn thawed and drained
- ¼ teaspoon Salt plus more to taste
- ¼ teaspoon Ground black pepper
- ¼ Cup Heavy Cream
- ¼ Cup Honey
- In a large skillet, melt the butter over medium heat and stir in the corn, salt and pepper and cook for 5-10 minutes, stirring occasionally.
- Pour the heavy cream over the corn, reduce the heat and cook for 5 minutes or until the sauce has reduced slightly.
- Mix in the honey and cook for an additional 2 minutes.
- Serve and garnish with freshly cracked black pepper if desired.