Honey Jalapeno Corn

A bright, bold, and fresh summer side is right here! Honey Jalapeno Corn is the most delicious summer side and it takes about twenty minutes from start to finish. Sautéed in butter, corn is paired with seasonings and jalapenos, and tossed with honey to finish up. It’s one of those sides you always wish you made more of!

When it comes to side dishes, I love them! Honey Jalapeno Corn is right up there in my top five! I’m one of those people who can make a complete meal on the sides alone. Take for example, a summer BBQ. The mains usually consist of steak, pork, chicken, or seafood. And, the sides are usually corn, potatoes, salad, etc. That’s the end of the table I want to sit at; right next to the side dishes!

Lord Byron’s Kitchen is no stranger to a good side dish. If you click here, you can find a whole long list of all of the sides I’ve published to this site over the years. But, if you’re specifically looking for corn dishes, might I take a moment to recommend my Smokey Stovetop Charred Corn, my Cream Cheese Corn, or my personal favourite, this Apple and Corn Salad.

FROZEN CORN

In most cases, I use frozen corn in my recipes rather than fresh corn that I have removed from the cob. Would I prefer fresh corn? Yes, of course! But, fresh corn is not always available where I live, so frozen corn is the next best thing. Also, whenever I use frozen corn, I know I’m getting the next best thing without the need to shuck and clean it! And, unlike fresh corn, you don’t need to boil or cook frozen corn first. You just heat it through and it’s good to go!

Frozen corn can come in handy at any moment, whether you need an extra side dish or want to incorporate it into a dish you are already cooking. There are many ways to heat and cook frozen corn, from roasting to steaming, that can provide a variety of textures and flavours. As you can see from the options I listed above, you even char frozen corn!

The frozen corn you buy from the grocery store is just like fresh corn. It is harvested at its peak and removed from the cob. From there, it goes into a quick boil to wash the corn and to kill any enzymes or bacteria. Next, it is drained and packaged into bags immediately. From there it is flash-frozen and remains in a frozen state until it reaches your home.

In most cases, frozen corn is cheaper than fresh corn when comparing volume. And, if it saves me from having to shuck it, clean it, and cook it, I’m all in! I’m on of those food bloggers that has no problem with telling you to take the easy way out. Save the corn on the cob for your grill!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

• Corn – I like to use frozen corn because it is quicker and easier. If you’re a purist and want to use fresh corn, you can do that too.
• Butter 
• Salt and Ground Black Pepper
• Onion Powder and Garlic Powder
• Jalapenos – I used two large jalapenos. You can use more or less. Please note that I used one red and one green jalapeno. You can also used jarred pickled jalapenos in this recipe.
• Honey
• Parsley – For colour, freshness, and garnish.

HOW TO MAKE THIS RECIPE

Measure the corn, butter, ground black pepper, salt, onion powder, garlic powder, and chopped jalapenos into a skillet. Over medium heat, stirring often, cook the corn for 6-8 minutes – or until the corn is fully heated through. Once the corn is cooked, turn off the heat and stir in the honey and fresh parsley. Serve immediately.

PREPPING THE JALAPENOS

To properly prepare the jalapenos, these are the steps you should take. First and foremost, like in the case of all produce, you should wash the jalapenos. Once washed, trim the tail end and the stem; you can discard those. Next, cut the jalapenos in half lengthwise.

Next, you have a choice. You can remove the seeds or leave them in. I used to painstakingly remove every single seed, but now I like to leave them in for heat. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. If you plan to remove the seeds, scrape them and the membrane out with a spoon. You can dice the remaining jalapeno.

Be careful what you touch with your hands.  If you happen to touch your eyes after chopping jalapenos, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk.

STORING LEFTOVERS

If you happen to have any leftovers, be sure that the corn is completely cooled down before transferring it to a food-safe container. Place on a tight-fitting lid and store it in your refrigerator. Personally, I would recommend eating the leftovers within two days.

To reheat, transfer the corn to a skillet. Do not add any butter or oil! Warm the corn through over medium heat, stirring often. Alternatively, you can transfer the corn to a microwave-safe bowl and microwave on medium heat in increments of 30 seconds. Remove the bowl from the microwave and stir between each setting. Enjoy!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!