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Texas Roadhouse Buttered Corn

Texas Roadhouse buttered corn is a sweet, glossy skillet corn side dish where frozen kernels are boiled briefly, drained, then tossed in honey butter until a reduced glaze clings to every kernel. The result is restaurant-style corn with a savory-sweet balance and an easy, fast method that finishes in minutes.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 cup frozen whole kernel corn Use whole kernel for best texture.
Honey butter glaze
  • 3 tbsp unsalted butter Melt in the skillet to coat the kernels.
  • 1 tbsp honey Stirs in at the end for a glossy reduction.
  • 0.5 tsp sugar Balances the savory seasonings.
  • 0.5 tsp garlic powder Adds a restaurant-style savory note.
  • 0.25 tsp salt Season to taste; use salted water if boiling.
  • 0.25 tsp black pepper Freshly ground if possible.
  • 1 fresh parsley for garnish Optional but adds color and a fresh finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and drain the corn
  1. Cook frozen whole kernel corn according to package directions, or boil it in salted water for 5 minutes until heated through, then drain well.
Make the honey butter glaze
  1. Melt unsalted butter in a cast iron skillet over medium heat until fully liquid.
  2. Add drained frozen whole kernel corn to the skillet and toss to coat in the melted butter.
  3. Stir in honey, sugar, garlic powder, salt, and black pepper, then cook for 3–5 minutes, stirring occasionally, until the corn is fully coated.
  4. Keep cooking until the butter and honey have reduced into a glossy glaze that clings to the kernels.
Serve
  1. Transfer the sweet buttered corn to a serving bowl and garnish with fresh parsley for garnish.
  2. Serve immediately while the corn is hot and glossy, with steam visible.

Notes

Pro tip: drain the corn well before it hits the skillet—excess water can prevent the honey butter from reducing into a glossy glaze. Store leftovers in the refrigerator up to 3 days; rewarm in a skillet over low heat until hot. Freezing is not recommended because the kernels can lose their tender bite after thawing. Dietary swap: for a dairy-light version, use plant-based butter in the same amount to keep the honey-butter coating concept.