Sweet corn, diced onion & jalapeño are sautéed in a rich honey butter sauce! This jalapeño honey butter skillet corn is an easy side dish that’s perfect for the holidays or all year round!
Jalapeño honey butter skillet corn one of my favorite corn side dish recipes! It’s only a handful of ingredients, takes less than 30 minutes to make and is absolutely delicious! (I brought this dish with me to one of our family gatherings last year and it was the first side dish to go…my heart was so happy!🥰)
It’s super simple, rich, buttery and I love that little bit of heat from the jalapeno. Most skillet corn recipes call for adding cream cheese but I personally don’t think it’s needed. Just give me some fresh corn, butter and honey all day long! (That being said, there’s an option for adding cream cheese below if you want it.😉)
Ingredients You’ll Need
Corn: Fresh or frozen corn can be used for this recipe. (If using frozen corn, follow the directions on it’s packaging on how to thaw it. If using fresh corn, you’ll need to cut the kernels off before adding them to your skillet.)
Butter: I used salted butter for mine but unsalted butter works too! (You may need to add another sprinkle of salt if using unsalted butter. I’d suggest tasting the dish after it’s done and adjusting your seasonings as needed.)
Honey: Add an extra drizzle of honey when serving if you like your corn extra sweet!
White onion: You’ll need about ½ of a small white onion for this recipe.
Jalapeño: I love the heat this adds! Use ½ -1 jalapeño depending on the spice level you want.
Spices: Salt and black pepper are all you need!
How To Make Jalapeño Honey Butter Skillet Corn
1. Prepare the corn. If using fresh corn, cut the kernels off the cob then set them aside. If using frozen corn, follow the package’s directions for unthawing then set it aside.
2. Melt the butter and honey. Heat a pan over medium high heat. Once hot, add the butter and honey and stir until melted.
3. Sauté the veggies. Add the chopped onion and jalapeño to the pan and sauté until tender. (About 1-2 minutes)
4. Add the rest of your ingredients. Stir in the corn, salt and black pepper and continue cooking until warmed throughout.
5. Serve! Serve immediately with extra honey drizzled over the top if desired.
Want it creamier? Stir in up to 2oz. of cream cheese after your corn is warm. Keep stirring until the cheese has melted and forms a creamy “sauce.”
Storing & Reheating
- Storing: Leftover honey butter skillet corn can be stored in a air tight container in the refrigerator for 4-5 days. You can also store your corn in the freezer for up to 3 months.
- Reheating: You can either reheat your corn on the stove over medium heat until it reaches your desired temperature or reheat it in the microwave.
Making this for a Thanksgiving side dish? You can cook your honey butter skillet corn 1-2 days in advance then keep it stored in the fridge until you’re ready to serve. I’d suggest reheating it on the stove so it will stay warmer longer. (If using cream cheese, wait to stir it in until right before serving.)
This is one of my favorite make ahead Thanksgiving sides and we get compliments on it every year! Everyone’s always shocked when they learn how easy it is to make!
Why you’ll love this honey butter skillet corn recipe!
- An easy make ahead Thanksgiving side dish! Make it up the day before then reheat it right before serving! This corn dish couldn’t be easier!
- Sweet, salty & spicy! Everyone’s going to love it’s complexity of flavors!
- Perfect for a crowd! This dish is so easy to double or triple!
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Jalapeño Honey Butter Skillet Corn
- 2 cups corn kernels (about 4 fresh corn cobs or a 16oz. bag of frozen corn)
- 2 Tbsp honey
- 2 Tbsp butter
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup white onion, chopped
- ½-1 small jalapeño, deseeded & finely diced (depending on the spice level you want)*
- If using fresh corn, cut the kernels off the cob then set them aside. If using frozen corn, follow the package's directions for unthawing then setting it aside.
- Next melt the butter and honey together in a pan over medium high heat.
- Once melted, add the chopped onion and jalapeño and sauté until tender. (About 1-2 minutes)
- Stir in the corn kernels, salt and black pepper and continue cooking until warmed throughout.
- Serve immediately with extra honey drizzled over the top if desired.