Honey Butter Skillet Corn
Kernels of corn drenched in a sweet, creamy, and delicious honey butter sauce. Done in 15 minutes!
Servings: 6 people
Equipment
- skillet
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- ¼ cup butter
- 3 tablespoons honey
- 3 tablespoons sour cream
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (More or less cayenne pepper can be used based on your heat preference)
- 2 cans white and gold whole kernel corn, drained (15.25-ounce)
- black pepper to garnish
Instructions
- Add the butter, honey, sour cream, salt, and cayenne pepper to a large skillet.
- Cook over medium-high heat, stirring continuously, until the butter is melted and the mixture becomes bubbly (about five minutes).
- Add the corn and cook for another 3-5 minutes or until the corn is heated through.
- Serve while warm and garnish with fresh ground pepper.
Notes
Storage:
Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove or in the microwave.