Korean Honey Butter Corn Chili (Printable)

Creamy pasta, chili, and honey butter corn blend for cozy, Korean-inspired comfort with a flavorful kick.

# Components:

→ Pasta

01 - 12 ounces elbow macaroni

→ Honey Butter Corn

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon honey
04 - 1 ½ cups corn kernels (fresh, frozen, or canned; drained if canned)
05 - 1 garlic clove, minced
06 - 2 green onions, thinly sliced

→ Chili Base

07 - 1 tablespoon vegetable oil
08 - 1 small onion, diced
09 - 1 red bell pepper, diced
10 - 2 tablespoons gochujang (Korean chili paste)
11 - 1 teaspoon smoked paprika
12 - 14 ounces diced tomatoes
13 - 14 ounces kidney beans, drained and rinsed
14 - 14 ounces black beans, drained and rinsed
15 - Salt, to taste
16 - Black pepper, to taste

→ Cheese Sauce

17 - 2 tablespoons unsalted butter
18 - 2 tablespoons all-purpose flour
19 - 2 cups milk
20 - 1 ½ cups shredded cheddar cheese
21 - ½ cup shredded mozzarella cheese

→ Garnishes

22 - 1 tablespoon toasted sesame seeds
23 - 2 green onions, sliced
24 - Optional: sliced fresh chili or jalapeños

# Directions:

01 - Prepare elbow macaroni according to package directions. Drain thoroughly and set aside.
02 - In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Stir in honey until harmonized, then add corn kernels and minced garlic. Sauté for 3–4 minutes until the corn develops a glossy sheen and is lightly caramelized. Incorporate sliced green onions and cook for an additional minute. Transfer this mixture to a separate bowl and reserve.
03 - Using the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add diced onion and red bell pepper, sautéing until softened, approximately 3 minutes. Stir in gochujang and smoked paprika, cooking for 1 minute to bloom the spices. Incorporate diced tomatoes and both drained and rinsed kidney and black beans. Bring to a simmer and cook for 8–10 minutes, seasoning with salt and black pepper to your preference.
04 - In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour, cooking for 1 minute to form a roux. Gradually incorporate milk while whisking continuously until the sauce is smooth and has thickened, approximately 3–4 minutes. Reduce heat to low and stir in shredded cheddar and mozzarella cheeses until fully melted and creamy.
05 - Add the cooked macaroni, prepared chili mixture, and cheese sauce to the skillet. Stir gently to ensure all ingredients are thoroughly combined. Fold in the reserved honey butter corn mixture.
06 - Gently warm the entire dish through for 2–3 minutes. Serve immediately, garnished with toasted sesame seeds, sliced green onions, and optional chili or jalapeño slices.

# Expert Advice:

01 -
  • Ready in just 45 minutes for a weeknight dinner solution
  • Uses pantry staples like canned beans and frozen corn
  • Perfect balance of sweet, spicy, and creamy flavors
  • Easily customizable to your heat preference
02 -
  • This dish combines two popular comfort foods from different cultures
  • The honey butter corn element is inspired by a popular Korean street food
  • Can be made vegetarian by ensuring your gochujang is vegetarian friendly
  • Freezes beautifully for meal prep
03 -
  • Achieving the perfect honey butter corn requires patience and a hot enough pan to get some caramelization without burning the honey. If your corn seems to be steaming rather than sautéing, your pan probably isn't hot enough. Let any excess moisture cook off before the caramelization can begin.

Return