Stuff You Need
- 2 tablespoons neutral oil (such as vegetable or canola)
- Kernels from 6 ears of corn (about 4½ cups)
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter, divided into chunks
- 2 scallions, thinly sliced on a diagonal
- 1 tablespoon honey
- 1 tablespoon white miso paste
- 1 teaspoon soy sauce
Stuff to Know Before Cooking
Fresh corn works best in this recipe, but you can substitute 4½ cups of thawed frozen corn if needed.
Cook Corn
Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Add corn, salt, and pepper. Cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes.
Finish and Serve
Remove from heat and stir in butter, scallions, honey, miso, and soy sauce until the butter melts and everything is well combined, about 30 seconds.
Serve immediately.
Honey Butter Skillet Corn
This Honey Butter Miso Cast Iron Skillet Corn combines sweet honey, savory miso, and rich butter, with a hint of soy sauce and fresh scallions, creating a perfectly balanced and flavorful dish.
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Ingredients
- 2 tablespoons neutral oil such as vegetable or canola
- Kernels from 6 ears of corn about 4½ cups
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 scallions thinly sliced on a diagonal
- 1 tablespoon honey
- 1 tablespoon white miso paste
- 1 teaspoon soy sauce
Instructions
- Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Add corn, salt, and pepper, and cook, stirring occasionally, until tender and lightly browned, about 8 to 10 minutes.
- Remove from heat and stir in butter, scallions, honey, miso, and soy sauce until the butter melts and everything is well combined, about 30 seconds. Serve immediately.
