Honey Butter Skillet Corn is an easy 15-minute side dish recipe that transforms a simple bag of frozen corn into a decadent, creamy treat. By combining the natural sweetness of honey with rich butter and a touch of cream cheese, you create a vegetable side that even the pickiest eaters will enjoy. This versatile dish is perfect for busy weeknights or as a crowd-pleasing addition to your holiday table.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to keep the ingredients for Honey Butter Skillet Corn on hand. First and foremost, it is incredibly fast, taking only about 15 minutes from start to finish. Because it uses frozen corn, you do not have to worry about shucking or seasonal availability; you can enjoy that fresh-off-the-cob taste year-round. The combination of honey and cream cheese creates a velvety sauce that coats every kernel, making it much more exciting than standard steamed corn. Plus, with only one skillet required, cleanup is a breeze.
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons honey
- 1 bag (16 ounces) frozen corn (gold n’ white or sweet yellow)
- 2 ounces cream cheese, cut into small chunks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
- Place a large skillet over medium-high heat and add the salted butter and honey. Stir them together as they melt and begin to bubble slightly.
- Add the entire bag of frozen corn to the skillet. Stir to coat the kernels in the honey-butter mixture.
- Cook the corn for 5 to 8 minutes, stirring occasionally. You want the corn to be heated through and slightly tender.
- Add the chunks of cream cheese, salt, and black pepper to the pan.
- Continue to cook and stir for another 3 to 5 minutes. The cream cheese should melt completely, creating a thick and creamy sauce that clings to the corn.
- Remove from heat and serve immediately while hot.
Expert Tips / Pro Tips
To get the best results with your Honey Butter Skillet Corn, consider using “gold n’ white” frozen corn. This variety offers a beautiful color contrast and a balanced sweetness that pairs perfectly with the honey. If you only have unsalted butter, make sure to taste the dish at the end and add a pinch of extra salt if needed. Another tip is to cut the cream cheese into very small cubes before adding it to the skillet; this helps it melt faster and more evenly, ensuring you don’t end up with large white clumps in your final dish.
While the base recipe is delicious, you can easily customize Honey Butter Skillet Corn to suit your preferences. If you want a bit of heat to balance the sweetness, try adding a pinch of cayenne pepper or some diced canned jalapeños. For a smoky flavor, stir in some crumbled cooked bacon at the very end. If you prefer a more herbaceous profile, garnish the finished dish with fresh chopped parsley or chives. For those who don’t have honey, maple syrup can be used as a 1:1 substitute, though it will change the flavor profile slightly.
Serving Suggestions
This side dish is incredibly versatile and pairs well with a variety of main courses. It is a natural fit for BBQ favorites like grilled chicken, ribs, or pulled pork sandwiches. It also complements roasted meats, such as a Sunday pot roast or a Thanksgiving turkey. For a simple weeknight meal, serve it alongside meatloaf or breaded pork chops. The creamy texture of the corn acts as a wonderful contrast to crunchy or savory proteins.
If you have leftovers, Honey Butter Skillet Corn stores very well. Place the cooled corn in an airtight container and keep it in the refrigerator for up to 3 to 4 days. To reheat, simply place the desired amount in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until hot. You can also reheat it in a small skillet over low heat on the stove, adding a splash of milk if the sauce has thickened too much in the fridge. Freezing is not recommended, as the cream cheese texture can become grainy once thawed.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 161 kcal |
| Carbohydrates | 24g |
| Protein | 3g |
| Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 165mg |
| Fiber | 2g |
| Sugar | 6g |
Honey Butter Skillet Corn
Ingredients
Equipment
Method
- Place a large skillet over medium-high heat and add the salted butter and honey. Stir them together as they melt and begin to bubble slightly.2 tablespoons salted butter, 2 tablespoons honey
- Add the entire bag of frozen corn to the skillet. Stir to coat the kernels in the honey-butter mixture.1 bag (16 ounces) frozen corn
- Cook the corn for 5 to 8 minutes, stirring occasionally. You want the corn to be heated through and slightly tender.
- Add the chunks of cream cheese, salt, and black pepper to the pan.2 ounces cream cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Continue to cook and stir for another 3 to 5 minutes. The cream cheese should melt completely, creating a thick and creamy sauce that clings to the corn.
- Remove from heat and serve immediately while hot.
Notes
FAQ
Can I use canned corn instead of frozen?
Yes, you can use canned corn. Be sure to drain the liquid thoroughly before adding it to the butter and honey. Since canned corn is already soft, you may only need to cook it for 3 to 4 minutes before adding the cream cheese.
Is this recipe gluten-free?
The primary ingredients in Honey Butter Skillet Corn are naturally gluten-free. However, always check the labels on your butter and cream cheese to ensure there are no hidden additives if you have a strict sensitivity.
What type of honey is best?
A standard clover honey or wildflower honey works perfectly. Avoid using strongly flavored honeys like buckwheat unless you want a very distinct, earthy taste in your corn.
Can I make this ahead of time?
While it is best served fresh, you can make it an hour or two in advance and keep it warm in a slow cooker on the “warm” setting. Stir it occasionally to keep the sauce from separating.