Texas Roadhouse Buttered Corn
Ingredients
- 4 cups corn kernels fresh, frozen, or canned
- 4 tablespoons butter
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- Fresh parsley for garnish optional
Instructions
- If using frozen corn, thaw and drain completely. If canned, drain very well and pat dry with paper towels
- In small bowl, mix honey and 2 tablespoons butter (softened or melted) until combined
- Heat remaining 2 tablespoons butter in large skillet over medium heat until melted
- Add corn kernels, spread in even layer
- Cook undisturbed 2-3 minutes to develop slight caramelization
- Stir and continue cooking 3-4 minutes, stirring occasionally, until heated through and slightly golden
- Pour honey butter mixture over corn, stir well to coat
- Cook 1-2 minutes, stirring constantly, until honey butter melts and coats corn
- Add salt, pepper, and garlic powder if using. Stir to combine
- Taste and adjust seasoning
- Transfer to serving bowl, garnish with parsley if desired
- Serve immediately
Notes
- Dry corn thoroughly—moisture prevents caramelization
- Don't overcook—should be tender-crisp, not mushy
- Medium heat essential—prevents burning butter and honey
- Let the corn sit briefly undisturbed for golden spots
- Fresh corn is best, but frozen works great
- Adjust the honey amount based on the corn's sweetness
- Serve hot for the best flavor and texture
- Store 4 days refrigerated, 2 months frozen
- Add butter when reheating to restore moisture
- Best enjoyed fresh from the pan
- Can double recipe—use a larger pan
- Naturally gluten-free