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Texas Roadhouse Buttered Corn

Texas Roadhouse buttered corn is a quick skillet corn side dish with sweet, glossy kernels tossed in honey butter and seasoned to a restaurant-style balance. Cook frozen whole kernel corn, reduce a honey-butter glaze, then finish with fresh parsley for a bright, savory-sweet finish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Frozen whole kernel corn
  • 4 cup frozen whole kernel corn
Honey butter
  • 3 tbsp unsalted butter
  • 1 tbsp honey
  • 0.5 tsp sugar
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the corn
  1. Cook the frozen whole kernel corn according to package directions, or boil it in salted water for 5 minutes until heated through. Drain well so the kernels won’t thin the honey-butter glaze.
Make honey butter glaze and toss
  1. Melt the unsalted butter in a skillet over medium heat until fully liquefied and shimmering. This provides the base for the glossy coating.
  2. Add the drained frozen whole kernel corn to the skillet and toss to coat in the butter. Stir just enough to evenly distribute the fat over all kernels.
  3. Stir in honey, sugar, garlic powder, salt, and black pepper. Keep tossing so the seasonings dissolve into the butter-honey mixture.
  4. Cook for 3–5 minutes, stirring occasionally, until the butter and honey reduce into a glossy glaze. Look for kernels to be fully coated and lightly sticky-looking as the glaze clings.
Serve
  1. Transfer the sweet buttered corn to a serving bowl and garnish with fresh parsley. Serve immediately while the glaze is at its glossiest.

Notes

For the clearest glossy glaze, drain the cooked corn very well (and pat off any excess steam/water after draining). Refrigerate leftovers in a covered container up to 3 days; rewarm in a skillet over low heat with a teaspoon of butter or a splash of water to loosen the glaze. Freezing isn’t recommended because the corn texture can soften after thawing. If you want a lighter version, use olive-oil spread or reduced-fat butter in the same amounts, then proceed as written.