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This honey butter corn is sweet, buttery, and ready in less than 15 minutes. Boiled corn brushed with melted butter and honey—it’s the easiest side dish you’ll serve all summer. Just 4 ingredients and no grilling required.
Honey Butter Corn On The Cob
I’m so happy that summer is here. I don’t know about you, but I can’t wait to eat all the seasonal foods I’ve missed since last year—especially corn. Like, lots of it. That’s why I picked up some corn at the supermarket and made these amazing but absolutely easy and quick honey butter corn. When you’re craving something, you don’t want to wait. You’re not going to preheat the oven to roast the corn—you just want it in your stomach immediately.
This honey butter corn in the cob recipe takes only 12 minutes to make and calls for just four simple ingredients. You boil the corn; in the meantime, you make the honey butter mixture. Once the corn is cooked through, just drain the water and brush that buttery, salty, sweet mix onto each ear. It’s that simple. The honey butter enhances the juicy, sweet corn without overpowering it. Serve these all through summer—I guarantee both grown-ups and kids will love you even more.
Add This to Your Side Dish Rotation
A little sweet, super buttery, and so easy—here’s why it works:
- Buttery, juicy corn in every bite. Boiled until tender, then brushed with a warm mix of honey and butter for that glossy, sweet-salty finish.
- No fuss, all flavor. No roasting, no special tools. Just boil, brush, and serve. Perfect for when you’re craving corn right now.
- Versatile enough for any meal. Serve it with grilled meats (like Garlic Chive Butter Grilled Steak), pasta (like Creamy Mushroom Pasta), salad, or as a sweet side at barbecues, picnics, or weeknight dinners.
Ingredients You’ll Need
- Corns
- Honey
- Salted butter
For all the exact amounts and details, check out the recipe card down below.
Pro Tip #1: Why I Use Fresh Corn on the Cob
Fresh corn gives you that naturally juicy, crisp bite you just can’t get from canned or frozen. It’s sweet on its own and holds up perfectly when boiled—no mushy texture, no fuss.
Pro Tip #2: Why Salted Butter > Unsalted
I like using salted butter here because it gives the corn a richer, more savory flavor without needing to add extra salt. It balances the sweetness of the honey just right.
Pro Tip #3: What Honey Actually Does
A little honey goes a long way. It caramelizes slightly on the hot corn, adds a subtle sweetness, and gives each bite that glossy, sticky-sweet finish without being overpowering.
How To Make Honey Butter Corn
Bring a pot of water to a boil, then add the corn and let it cook for about 10 minutes until tender. Once it’s done, just drain it and set it aside while you get the honey butter ready.
While the corn’s boiling, just stir together the melted butter, honey, and chopped parsley in a small bowl. That’s your honey butter—simple, sweet, and ready to go.
Once the corn’s cooked, brush that honey butter all over each piece—or just toss everything together in a bowl if that’s easier. Serve it up right away while it’s warm and buttery.
Other Ways To Cook It
Boiling is the fastest way to cook corn, but if you’re using other appliances or want different textures, here are a few easy methods:
- Air Fryer: Brush the corn lightly with oil or butter and air fry at 400°F (200°C) for 10–12 minutes, turning halfway. Brush with honey butter while it’s still hot.
- Grilled: Great for that smoky, charred flavor. Grill over medium-high heat for about 10 minutes, turning occasionally. Finish with honey butter.
- Steamed: Steam for 8–10 minutes until tender. Keeps the corn juicy and naturally sweet.
- Oven-Roasted: Roast at 400°F (200°C) for 20–25 minutes. Ideal if you’re already using the oven or want a slightly roasted finish.
Frequently Asked Questions
Fresh corn is best—sweet, juicy, and holds up when boiled. Frozen works too, just boil it a bit longer. Canned is okay in a pinch, but it won’t have the same texture or flavor.
Yes, but it’s best served warm and freshly brushed with the honey butter. If you want to prep ahead, boil the corn and store it in the fridge. When you’re ready to serve, just reheat and brush on the honey butter right before eating.
Just melt the butter in the microwave—15 to 20 seconds usually does it—or over low heat on the stove. You want it fully melted so it mixes smoothly with the honey and parsley.
You can. It’ll taste a little different—more warm and earthy than sweet and floral—but still delicious with the butter. Just swap it 1:1 and you’re good to go.
Just let it cool, then wrap it in foil or store in an airtight container in the fridge. It’ll keep for up to 3 days.
You can microwave it for 1–2 minutes or warm it in a skillet with a little butter. If the corn is already brushed with honey butter, it’ll still taste great reheated.
This recipe is only 123 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Indexand stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Corn Recipes You Might Like
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Cook the corn in boiling water for 10 minutes, then drain.
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In the meantime, prepare the honey butter mixture by combining the honey, butter, and chopped parsley.
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Brush the honey butter generously onto each ear of corn, or you can add the honey butter to the corn and toss well. Serve immediately.
Add a dash or two cayenne pepper to the honey butter mixture if you want some heat.
Serving: 3people, Calories: 123kcal, Carbohydrates: 6g, Protein: 0.2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 90mg, Potassium: 10mg, Fiber: 0.05g, Sugar: 6g, Vitamin A: 355IU, Vitamin C: 0.1mg, Calcium: 4mg, Iron: 0.04mg
Nutrition information is automatically calculated, so should only be used as an approximation.