Honey butter skillet corn brings together frozen corn, honey, butter, and cream cheese for an irresistible sweet and savory dish. The corn is first sautéed in melted butter and honey, then finished with cream cheese for a creamy texture that clings to every kernel. Seasoned simply with salt and black pepper, this corn side is quick to prepare and full of flavor, perfect for weeknight dinners or holiday gatherings. Serve it warm and enjoy its balance of rich, buttery notes and subtle sweetness.
Sweet creamy and downright irresistible this Honey Butter Skillet Corn has become that little side dish everyone always asks for at holiday dinners and backyard barbecues The combination of melty butter luscious honey and soft cream cheese wraps every kernel in a glossy buttery glaze It is quick enough for a busy weeknight when you need a veggie with almost zero effort but decadent enough to set beside a roast chicken or holiday ham
Why You’ll Love This Recipe
- Uses just six staple ingredients you probably have right now
- Ready in about ten minutes start to finish
- Kid approved and totally versatile for any meal
- Perfect for both summer cookouts and cozy winter spreads
I first tried this on a whim during a hectic Thanksgiving prep and it was gone before I could get a second helping Now my family asks me to double the batch every time they spot corn in the freezer
Ingredients
- Butter: Salted for rich flavor and silky texture Choose a high quality butter because it anchors this dish
- Honey: Delivers sweetness and glossy shine Local honey gives an extra floral note but any good honey works
- Frozen corn: Provides year round convenience and consistent texture Look for whole kernel varieties without added sauce or seasonings
- Cream cheese: Brings creamy body and tangy flavor Use block cream cheese for the best melt
- Salt: Enhances all the other flavors A flaky sea salt can be extra nice here
- Black pepper: Gives a mellow heat and depth Freshly ground makes a real difference for aroma
Step-by-Step Instructions
Melt the Butter and Honey:In a large skillet over medium high heat add the butter and honey Stir gently as they melt together You are looking for a lightly bubbling golden sauce that smells heavenly
Cook the Corn:Pour in the frozen corn and spread it out Make sure every kernel gets a little butter bath Cook for about five to eight minutes stirring occasionally until the corn is bright yellow and steamy fully thawed but not mushy
Add Cream Cheese and Seasonings:Scatter the cream cheese chunks over the hot corn along with the salt and pepper Stir often as the cream cheese melts into the sauce This should take three to five minutes and the corn will look saucy and creamy with no big lumps
Combine and Serve:Once everything is silky and well combined taste for salt and serve right away while piping hot The sauce will thicken as it cools
You Must Know
- Only takes about ten minutes from freezer to table
- Naturally gluten free and easy to double or triple for a crowd
- Can be made ahead then reheated just before serving
I have always been a fan of adding a dash more honey for extra shine It reminds me of my grandmas holiday spreads where every dish had a special twist We would gather in the kitchen to sneak bites of corn straight from the skillet before anyone noticed
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days When reheating you may need to add a splash of milk or a dab of butter to restore the creamy texture This corn does not freeze perfectly because the cream cheese sauce can separate but it is still pretty tasty if you decide to freeze a bit for lunches
Ingredient Substitutions
You can swap fresh corn sliced off the cob when in season or use canned corn drained thoroughly Lactose free cream cheese can work for dairy sensitivities and for a savory twist try stirring in a pinch of smoked paprika or chopped chives If you only have unsalted butter just add a tiny extra sprinkle of salt to balance the flavors
Serving Suggestions
Pile this corn alongside grilled meats or roasted veggies for an instant comfort side Add spoonfuls over baked sweet potatoes or use leftovers to stuff into burritos or enchiladas At holidays it is a fun upgrade from plain corn and it pairs perfectly with ham turkey or creamy mashed potatoes
Pro Tips
- Use a large heavy bottomed skillet so the corn heats evenly and does not steam
- Let the cream cheese fully melt before removing from the heat for best texture and sheen
- Taste and adjust the honey or salt at the end depending on the sweetness of your corn batch
You will find yourself making this Honey Butter Skillet Corn anytime you need a fast crowd pleasing side The flavor is so much more than the sum of its parts and there is never any left on the plate
Frequently Asked Questions
→ Can I use fresh corn instead of frozen?
Yes, fresh corn works well. Simply cut kernels from the cob and cook as directed for similar results.→ Is it necessary to use salted butter?
Salted butter enhances flavor, but unsalted butter can be used. Consider adding a pinch more salt if needed.→ Can I substitute cream cheese with another ingredient?
For a creamier or lighter version, try mascarpone or a dairy-free soft cheese alternative.→ How should leftovers be stored?
Store any remaining corn in an airtight container in the refrigerator for up to three days.→ Can this dish be made ahead of time?
Yes, prepare in advance and gently reheat in a skillet over low heat, stirring until warmed through.→ Will this work as a holiday side?
Its creamy texture and balanced sweetness make it a delicious addition to festive meals or potlucks.
Honey Butter Skillet Corn
Corn sautéed with honey, butter, and cream cheese for a creamy, sweet side in under 15 minutes.
Prep Time
3 Minutes
Cook Time
13 Minutes
Total Time
16 Minutes
Ingredients
→ Main Ingredients
01 28 grams butter, salted preferred
02 28 grams honey
03 450 grams frozen corn kernels
04 57 grams cream cheese, cut into pieces
05 0.25 teaspoon fine salt
06 0.25 teaspoon ground black pepper
Instructions
Step 01
Place a skillet over medium-high heat. Add butter and honey, allowing both to melt and become fully combined.
Step 02
Add the frozen corn to the skillet. Sauté for 5 to 8 minutes, stirring occasionally, until the corn is thoroughly heated.
Step 03
Add cream cheese pieces, salt, and black pepper. Stir to combine and cook for an additional 3 to 5 minutes, stirring occasionally, until the cream cheese has fully melted and a cohesive mixture forms.
Step 04
Serve hot straight from the skillet. Refrigerate any leftovers in an airtight container.
