Canned corn is elevated to incredible with this recipe for Honey Butter Fried Corn. Melted butter, corn, whole milk (or cream) and a bit of sugar or honey create the most delicious vegetable side dish.
If you have a sweet tooth I am betting you will enjoy this side dish. We enjoyed it so much that we made this twice in one week. Now, given the ingredients you won’t want to eat like this on a regular basis, but for comfort food to indulge it, it hits the spot.
Canned is actually better than frozen
The original recipe called for frozen corn (16 oz.), but many reviewers remarked that the frozen corn turned out tough and to try using canned corn instead. I did use canned corn, and it was so good, I won’t even worry about making a special trip to buy frozen corn for this.
Looking for more recipes using corn? Check these out!
Honey Butter Fried Corn
- 4 tablespoons butter
- 15 ounce can of corn drained
- alternatively you can use 1 1/2 cups fresh corn. Frozen corn not recommended. See notes.
- 2 tablespoons sugar or honey
- 1/3 cup whole milk or heavy cream
- 1 pinch Salt
- 1/2 teaspoon black pepper
- In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook, stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more.
- Increase heat to high and add heavy cream. Continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5+ minutes more. Remove from heat and serve hot.