This deliciously buttery corn side dish is our FAVORITE! This 5 Minute Buttery Honey Lime Corn recipe is perfectly seasoned, and it’s the perfect side for any meal – Mexican, Southern or just All-American!
This honey butter skillet corn is fast, flexible, and works with frozen or fresh corn – whatever you’ve got on hand. It’s rich, cozy, and just fancy enough to feel special without making dinnertime any harder.
Our savory corn side pairs perfectly with our Beef Tacos! But don’t stop there, it would also go great with our VIRAL Pulled Pork, or this mouth-watering Slow Cooker Whole Chicken.
You’ll Make Buttery Honey Lime Corn On Repeat Because…
- This one skillet corn recipe needs just 5 minutes and a few staple ingredients that you likely already have on hand.
- Frozen or fresh corn work the same!
- It’s a flavorfully delicious one-pot side dish.
- It’s quick to make, about 5 minutes from start to finish.
Ingredients for Honey Butter Skillet Corn
Corn may not be glamorous, but melt it into honey and butter and suddenly it’s stealing the spotlight from the steak. This recipe’s so simple, even your toddler could stir (though you might find corn in places corn should never be).
- Unsalted Butter: The rich, creamy base. Salted butter works too – just ease up on the added salt.
- Frozen Corn: Quick and easy, but fresh tastes great too. See tip below for using canned corn.
- Kosher Salt: Balances sweetness and enhances flavor. Halve the amount if using fine salt.
- Chili Powder: A smoky, subtle kick. Swap in paprika or a pinch of cayenne if preferred.
- Lime Juice: Adds brightness and cuts the richness.
- Honey: Sweetens everything up and makes the dish shine. Maple syrup or agave can pinch-hit.
- Cilantro: Brings a fresh finish. Try green onions or chives if cilantro’s not your thing.
The measurements needed for each ingredient can be found in the recipe card at the end of the post.
Carrian’s Notes
I don’t recommend using canned corn unless absolutely necessary as it can turn out a bit chewy and the flavor isn’t as fresh.
How to Make Skillet Lime & Honey Butter Corn Side Dish
This recipe moves fast, so make sure you’ve got everything ready to go – once that butter hits the pan, it’s showtime.
- Melt the butter: Heat a skillet over medium-high, add the butter, and let it melt and foam slightly.
- Cook the corn: Add frozen (or fresh) corn and stir until hot and lightly golden, about 4-5 minutes.
- Season and sweeten: Stir in kosher salt, chili powder, and honey until the corn is evenly coated; taste and adjust.
- Add lime and herbs: Squeeze in lime juice, stir, and garnish with cilantro or your favorite fresh herbs.
All of these steps can also be found in the recipe card at the end of this post.
Storing and Freezing Corn
- Store this buttered corn side dish in an airtight container in the fridge for up to 4 days. Warm it up on the stovetop or in the microwave.
- Freeze portions in zippered bags for up to a month. When you’re ready to eat, heat over low heat with a little fresh cilantro.
Do I Need to Thaw Frozen Corn First?
Nope – just toss it straight into the hot skillet. It’ll heat through and caramelize just fine without any extra prep.
Why does the sauce thicken as it cools?
The butter and honey create a glossy emulsion that thickens slightly as it cools – so the longer it sits, the richer and more velvety it becomes.
Is this sweet or savory?
It’s both, in the best way possible. The honey brings a gentle sweetness that’s balanced by salty butter, chili powder, and lime – so it’s not sugary, just perfectly sweet-savory with a tiny kick.
Variations and Substitutions
- Garnish with any fresh herbs you’ve got – parsley, dill, green onions, or chives all work.
- Add heat with a pinch of cayenne, red pepper flakes, jalapeños, or a dash of hot sauce.
- Swap chili powder for smoked paprika to bring a deeper, earthy flavor.
- Use lemon juice instead of lime for a brighter, slightly different citrus note.
- Top with crumbled cotija, feta, or even a little shredded cheddar for salty, creamy contrast.
- Add a spoonful of cream cheese for extra creaminess and a subtle tang.
- Stir in crispy bacon or finely diced red onion for added savory flavor and texture.
If you’ve got five minutes, some corn, and a few pantry staples, you’re all set to whip up this sweet, buttery, tangy skillet corn side dish – and once you taste it, you’ll be finding excuses to make it with every meal!
Watch How This Corn Recipe is Made…
More One-Skillet Corn Recipes to Try
Description
5 Minute One Skillet Honey Lime Corn is rich, buttery, sweet and tangy—your new favorite quick corn side dish for any meal!
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Heat a cast-iron skillet over medium high heat.
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Add the butter and cook until beginning to melt and foam. Add the corn and stir until cooked through.
1/4 Cup Unsalted Butter, 3 Cups Frozen Corn
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Sprinkle in the salt (kosher not sea salt. To use fine grain use half the amount), chili powder, and drizzle in the honey. Taste and then season with more salt and chili powder if needed.
1 Teaspoon Kosher Salt, 1 Teaspoon Chili Powder, 2 Teaspoons Honey
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Add lime juice, stir to coat, then sprinkle the cilantro as a garnish and serve!
1/2 Lime, 1 Tablespoon Cilantro
Add the honey and lime at the end to keep the corn bright and the flavors fresh.
Store leftovers in an airtight container in the fridge for up to 4 days.
Calories: 238kcal