Honey Butter Skillet Corn

Heat a skillet over medium heat and melt butter.
Add corn kernels and cook, stirring occasionally, until heated through and slightly golden, about 5–7 minutes.
Drizzle honey over the corn and stir to coat evenly.
Season with salt, pepper, and paprika if using. Cook another 2 minutes until everything is glossy and caramelized slightly.
Serve hot, garnished with fresh parsley if desired.

For extra flavor, add a pinch of cayenne or chili powder for a sweet-and-spicy kick.
You can add diced red bell pepper or green onions for color and freshness.
Leftovers can be reheated gently in a skillet — the honey keeps it soft and tasty.

Would you like me to give you a crunchier skillet version where the edges get golden-browned like a mini corn pudding?