Experience the perfect blend of sweet and savory flavors with this Honey Butter Skillet Corn. I love how quickly it comes together — just a few ingredients, a single skillet, and a few minutes on the stove create the creamiest, most flavorful corn side dish. The combination of honey, butter, and cream cheese turns simple corn into something truly irresistible.
Why You’ll Love This Recipe
I like this recipe because it’s quick, comforting, and always a crowd-pleaser. It’s perfect for busy weeknights, holiday meals, or potlucks. I don’t need any fancy ingredients, and cleanup is minimal since it’s all made in one pan. Plus, the creamy texture with that touch of honeyed sweetness makes it a side dish I keep coming back to.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons butter (salted preferred)
2 tablespoons honey
1 bag (16 ounces) frozen corn
2 ounces cream cheese, cut into chunks
Salt and pepper, to taste
Directions
I start by melting the butter in a large skillet over medium heat.
Then I add the honey and stir until it’s completely melted and combined with the butter.
I add the frozen corn directly into the skillet and cook for about 5–7 minutes, stirring occasionally, until the corn is heated through.
Next, I stir in the cream cheese chunks and continue cooking until the mixture is smooth and creamy, about 2–3 minutes more.
Finally, I season with a pinch of salt and pepper before serving.
Servings and timing
This recipe serves about 4–6 people. It takes roughly 10 minutes to make from start to finish — 2 minutes for prep and 8 minutes of cooking.
Variations
Spicy twist: I sometimes add a pinch of cayenne pepper or red pepper flakes for a little kick.
Cheesy version: Stir in a handful of shredded cheddar or parmesan cheese at the end.
Herb boost: Fresh chopped parsley or green onions give it a bright, fresh flavor.
Fresh corn option: When in season, I substitute fresh corn kernels for frozen ones.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the corn in a skillet over low heat or in the microwave in short intervals, stirring occasionally. If it thickens too much, I add a splash of milk or a little butter to bring back the creamy texture.
FAQs
Can I use canned corn instead of frozen?
Yes, I can use canned corn — I just make sure to drain it well before adding it to the skillet.
Can I make this ahead of time?
Yes, I often make it a few hours ahead and reheat it gently before serving.
Do I have to use cream cheese?
If I don’t like cream cheese, I can use a splash of heavy cream or a few tablespoons of sour cream for a similar creamy texture.
What type of honey works best?
I like to use mild clover or wildflower honey — it complements the corn without overpowering it.
Can I double the recipe?
Absolutely. I just make sure to use a large enough skillet to let the corn cook evenly.
Conclusion
This Honey Butter Skillet Corn is the kind of side dish that steals the spotlight. I love how quick it is to prepare and how every bite is a blend of sweet, buttery, and creamy perfection. It pairs beautifully with grilled meats, roasted chicken, or holiday feasts — and it always disappears fast from the table.
