5 Minute One Skillet Honey Lime Corn Side Dish

Web Admin 0 30 Article rating: No rating

5 Minute One Skillet Honey Lime Corn Side Dish

5 Minute One Skillet Honey Lime Corn Side Dish

This deliciously buttery corn side dish is our FAVORITE! This 5 Minute Buttery Honey Lime Corn recipe is perfectly seasoned, and it’s the perfect side for any meal – Mexican, Southern or just All-American!

This honey butter skillet corn is fast, flexible, and works with frozen or fresh corn – whatever you’ve got on hand. It’s rich, cozy, and just fancy enough to feel special without making dinnertime any harder.

Our savory corn side pairs perfectly with our Beef Tacos! But don’t stop there, it would also go great with our VIRAL Pulled Pork, or this mouth-watering Slow Cooker Whole Chicken.

You’ll Make Buttery Honey Lime Corn On Repeat Because…

  • This one skillet corn recipe needs just 5 minutes and a few staple ingredients that you likely already have on hand.
  • Frozen or fresh corn work the same!
  • It’s a flavorfully delicious one-pot side dish.
  • It’s quick to make, about 5 minutes from start to finish.

Ingredients for Honey Butter Skillet Corn

Corn may not be glamorous, but melt it into honey and butter and suddenly it’s stealing the spotlight from the steak. This recipe’s so simple, even your toddler could stir (though you might find corn in places corn should never be).

  • Unsalted Butter: The rich, creamy base. Salted butter works too – just ease up on the added salt.
  • Frozen Corn: Quick and easy, but fresh tastes great too. See tip below for using canned corn.
  • Kosher Salt: Balances sweetness and enhances flavor. Halve the amount if using fine salt.
  • Chili Powder: A smoky, subtle kick. Swap in paprika or a pinch of cayenne if preferred.
  • Lime Juice: Adds brightness and cuts the richness.
  • Honey: Sweetens everything up and makes the dish shine. Maple syrup or agave can pinch-hit.
  • Cilantro: Brings a fresh finish. Try green onions or chives if cilantro’s not your thing.

The measurements needed for each ingredient can be found in the recipe card at the end of the post.

Carrian’s Notes

I don’t recommend using canned corn unless absolutely necessary as it can turn out a bit chewy and the flavor isn’t as fresh. 

How to Make Skillet Lime & Honey Butter Corn Side Dish

This recip

Pickled Broccoli

Web Admin 0 169 Article rating: No rating

Full of toasted sesame flavor, tangy, and crisp-tender, sweet and savory pickled broccoli is unexpectedly wonderful. Much like bread and butter pickles in taste, these brined, thinly sliced broccoli stems are great on salads, sandwiches, and cheese boards.

pickled broccoli stems in a jar of brine with a fork

Pickled Broccoli

Can you pickle broccoli? Oh, absolutely!

I know a lot of folks don’t know what to do with broccoli stems and they often get tossed into the garbage or compost, but I’m here to tell you that you need to pickle them! They bring so much oomph and pizzazz to your food day.

And they’re budget friendly, too. You can have your Oven Roasted Broccoli one night for dinner and pickle up the stems for later use in salads or snacking. Future you will be grateful – I can guarantee it!

pickled broccoli stems in a jar of brine with a fork

Pickled Broccoli Stems

These quick pickled stems only require the following ingredients:

  • broccoli stems
  • sugar
  • rice wine vinegar
  • lime juice
  • sesame oil
  • garlic
thinly sliced broccoli stems in two small jarsRead more

Creamy Cauliflower Potato Soup

Web Admin 0 203 Article rating: No rating

Rich and garlicky, you’ll have trouble believing this creamy cauliflower potato soup is made without a drop of cream or milk! I loved this soup from the very first bite.

cauliflower soup with bacon and cheese toppings in blue pottery bowl on wooden table

Cauliflower Potato Soup

When I made Creamy Cauliflower Sauce for the first time, and the second, third, fourth and fifth times, it almost begged to be used in a soup. (Truthfully, I ate it on it’s own as a soup a time or two.)

It was natural, then, that I’d dedicate a batch of it to the higher calling of being a hearty soup! Don’t think of this as a substitute for traditional baked potato soup, though; this soup is every bit as tasty as its heavier dairy-filled friend.

cauliflower and potato soup with bacon and cheese toppings in blue pottery bowl on wooden table

Cauliflower Potato Soup

While it stands nobly on its own, if you are looking for a lightened-up version of our much-loved Baked Potato Soup, this does the trick!

I’ve served the soup in its simple, pristine, un-garnished form a couple of times and we’ve enjoyed it that way as a nice side dish.

Most of the time when I make it, though, I pile the toppings on, because I couldn’t resist defeating the whole dairy-free meat-free aspect of this meal. We are clearly omnivores! (Besides, food with toppings is just plain more inviting!)

cooked cauliflower on forkRead more

Favorite Easy Vegetable Stir Fry

Web Admin 0 227 Article rating: No rating

Favorite Easy Vegetable Stir Fry

a photo of bright and colorful stir fry vegetables in a large cast iron skillet

Craving a tasty and healthy meal but don’t have a lot of time? Look no further! Learn how to whip up a delicious vegetable stir fry in under 30 minutes with this easy and flavorful recipe.

I lived on stir fry in college.

Didn’t we all?

And actually, why was that? To be honest, we didn’t eat a lot of stir fry growing up and I have never lived or experienced anything to do with Asia outside of a restaurant here and there, and even then, it wasn’t even stir fry I ordered!

With our oldest off to college for her very first semester I’ve found myself reflecting on my young adult years a lot and at times even being a little envious of the time of life she is stepping into. It’s the best, hardest, strangest few years and I wouldn’t trade them or my stir fry for anything.

Now that I’m a little more grown up I’ve taken the veggies and sauce, and even a side of my FAMOUS Teriyaki Chicken Quesadilla (also a college must have) and raised the bar a little. It’s still easy, still quick, but now it’s even more flavorful!

What is Stir Fry?

Stir fry is a Chinese cooking technique where you stir-fry small bites of meat and/or vegetables in a wok or skillet over high heat with a little bit of oil. It usually include a light sauce of some kind for added flavor.

What Do You Need for Vegetable Stir Fry?

Grab your grocery cart and head to the produce section for this recipe! We are grabbing almost one of every vegetable there (ok, not really, but I love veggies so the more the merrier!). Here is what you will need:

  • Peanut Oil: vegetable oil is a great alternative
  • Vegetables: Red Bell Pepper, Yellow Bell Pepper, Sugar Snap Peas, Carrots, Zucchini, Mushrooms, Broccoli and Baby Corn
  • Sauce: Low Sodium Soy Sauce, Garlic, Fresh Ginger (1/2 teaspoon ground), Brown Sugar, Toasted Sesame Oil, Chicken Broth and Cornabys EZ Gel (see notes for cornstarch)
  • Garnishes: Green Onions and Sesame Seeds

The measurements for each ingredient can be found in the recipe card at the end of this post.

Steps for Making Stir Fry Vegetables

Stir fry is one of those meals that I fall back on when I need to get dinner on the table in a hurry. It takes less than 30 minutes to get this veggie-packed recipe on the table. Here are the basic steps:

  1. Sauté: Start by heating oil in a cast iron skillet (or wok) and then add all the vegetables that need a little longer to cook. Sauté the vegetables until they start browning.
  2. Add: Toss in the remaining vegetables and sauté a little longer until everything is tender.
  3. Sauce: Whisk all of the ingredients for the stir fry sauce together in a small bowl then pour it over the vegetables. Let the vegetables simmer until the sauce thickens.
  4. Garni

Garlic Butter Roasted Carrots

Web Admin 0 249 Article rating: No rating

These garlic roasted carrots are caramelized carrots with slightly crisp edges cooked in a garlic honey butter sauce. This carrot side dish will steal the show on your plate.

Garlic Butter Roasted Carrots - recipe from The Ultimate Vegetable Side Dishes Cookbook

Garlic Roasted Carrots

Who would have thought to combine Sriracha, garlic, honey, and pepper with carrots?

Rebecca Lindamood of Foodie with Family, that’s who. Rebecca’s new cookbook, The Ultimate Guide To Vegetable Side Dishes is truly the ultimate guide and it’s perfect for all your holiday dinners too. If you haven’t already, you will want to get this in your hands just as soon as possible.

One of my favorite perks to food blogging is getting my hands on the latest cookbooks before they’re released. And this is one that I’ve been impatient to finally have at my fingertips! This book is crammed with wonderful vegetable recipes that go beyond simply simmering them in a pot.

Honey Garlic Roasted Carrots

My family loves almost every sweet and spicy flavor combination, so these honey garlic roasted carrots were an easy first choice to try from Rebecca’s cookbook. I wasn’t wrong, every last carrot was devoured.

I love the smell of the fresh sweet carrots that are available at Farmer’s Markets right now. But don’t worry. Even the blandest grocery store carrot can taste great when it’s drenched in this Garlic Butter glaze and roasted.

This easy side dish recipe uses a simple cooking method and supporting ingredients to enhance every bit of flavor in the carrots.

Roasted Carrots with Garlic Butter GlazeRead more
RSS
1234567