Honey Butter Skillet Corn Recipe
You know those recipes that feel like a secret weapon in your kitchen? The kind that’s so easy to make but tastes like you spent hours in front of the stove? This honey butter skillet corn is exactly that. It’s a side dish that somehow manages to be both comforting and a little indulgent at the same time. The buttery richness, the sweetness from the honey, and the creaminess of the cream cheese all melt together perfectly to turn a simple bag of frozen corn into something pretty special.
The first time I made this dish, it was one of those “need something quick, don’t have much in the fridge” moments. I had a bag of frozen corn, some butter, and a block of cream cheese hanging out in the fridge. The honey was a spur-of-the-moment decision, but let me tell you, it changed everything! I threw it all together, and suddenly this humble side dish became the star of the meal. Now, it’s one of my go-tos whenever I need a quick, delicious side that feels a little more exciting than just plain veggies.
🌽 Why this honey butter skillet corn will win you over
What sets this skillet corn apart is the way the honey and butter come together to coat every kernel with a glossy, golden richness. Then, the cream cheese steps in and adds this luscious texture that makes each bite irresistibly creamy. It’s sweet, savory, and just the right amount of decadent. Plus, it’s so simple to make — just one skillet, a few ingredients, and less than 15 minutes. Perfect for those busy weeknights when you want something that tastes amazing but doesn’t take forever to prep.
The day I discovered the magic of honey butter corn
I remember one particularly hectic evening when I was scrambling to throw together dinner for some last-minute guests. I had the main dish covered but was missing something to round out the meal. My pantry didn’t exactly have a lot of side dish options, and I was low on fresh produce, but there in the freezer was a lonely bag of frozen corn. “Alright,” I thought, “let’s make this work.”
I melted some butter in the skillet, but the dish felt like it needed more — that’s when I drizzled in some honey on a whim. As soon as the honey hit the pan, the aroma was incredible, warm and sweet. Adding in the cream cheese at the end gave it a smooth, velvety finish that was pure comfort food. When I served it, everyone was asking what I’d done to make corn taste so good. It was one of those happy kitchen accidents that turned into a staple in my recipe rotation.
A brief history of skillet corn (and how honey snuck in)
Corn has been a staple in kitchens across the world for centuries, but skillet corn, in particular, has its roots in Southern cuisine. Typically, it’s made by sautéing fresh or frozen corn kernels in butter, often with a bit of sugar or milk to enhance its natural sweetness. The addition of honey isn’t traditional, but it’s a delicious twist that adds a unique depth of flavor. Over time, this type of creamy, buttery corn dish has spread far beyond the South, and I’m definitely grateful it made its way to my kitchen!
Let’s talk ingredients: the stars of this dish
- Frozen corn: The hero of the dish! I love using frozen corn for convenience — it’s sweet and tender, and you don’t even have to defrost it beforehand. If you’ve got fresh corn on the cob in the summer, you can absolutely use that instead, but frozen works beautifully year-round.
- Butter: The butter adds richness and helps caramelize the honey just a bit. I like to use salted butter for this recipe because it enhances the sweetness, but unsalted would work if that’s what you have.
- Honey: The secret ingredient that takes this skillet corn to the next level. It adds a gentle sweetness that complements the corn without being overpowering. In a pinch, you could swap the honey for maple syrup, though the flavor will be slightly different.
- Cream cheese: This is what makes the dish so creamy and decadent. If you’re out of cream cheese, mascarpone or even a bit of sour cream can give a similar richness, though cream cheese is my favorite.
- Salt and black pepper: These are essential for balancing the sweetness and bringing out the flavors of the dish. Don’t skimp on seasoning!
Essential kitchen gear: what you need (and what you can skip)
The beauty of this recipe is that you really don’t need much in terms of equipment:
- A good skillet: You’ll want something with enough surface area so the corn can cook evenly. A cast iron skillet works beautifully here because it holds heat well, but any large pan will do the job.
- A wooden spoon or spatula: For stirring everything together and scraping up any bits that might stick to the pan. If you’re using a nonstick skillet, a silicone spatula is a better choice to avoid scratching it.
That’s it! No fancy gadgets required, which is one of the reasons I love this dish.
Step-by-step: cooking honey butter skillet corn like a pro
- Melt the butter and honey: Start by placing your skillet over medium-high heat. Add the butter and honey to the pan, and let them melt together, stirring occasionally. You’ll know it’s ready when the mixture is bubbling slightly and smells deliciously sweet. Just be careful not to let the butter brown too much — this is more about melting and combining than caramelizing.Tip: Don’t rush this step — letting the butter and honey melt slowly ensures that they’ll coat the corn evenly.
- Add the frozen corn: Toss the frozen corn into the skillet, stirring to coat every kernel in that honey butter goodness. Cook for about 5-8 minutes, stirring occasionally. The corn will start to soften and absorb the flavors, and you’ll see it turn a vibrant golden color. If you’re using fresh corn, the cooking time will be closer to 4-5 minutes.Personal tip: I’ve found that stirring too much can keep the corn from getting a nice bit of caramelization on the edges, so let it sit in the pan for a minute or two between stirs.
- Add the cream cheese, salt, and pepper: Once the corn is cooked through, add in the chunks of cream cheese along with the salt and pepper. Stir until the cream cheese has melted completely, and everything is combined. This should only take another 3-5 minutes. The cream cheese will create this dreamy, creamy sauce that clings to each piece of corn.Learn from me: I’ve tried adding the cream cheese too early, and it can sometimes burn before the corn is ready, so definitely wait until the last few minutes.
- Serve immediately: This dish is best enjoyed right away when the corn is still warm and the creaminess is at its peak. But trust me, even the leftovers are great!
Variations and adaptations: make it your own
I love this recipe as-is, but there are so many fun ways to switch it up:
- Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño when you add the corn to the skillet for a sweet-and-spicy twist.
- Vegan version: Swap the butter for a plant-based alternative, the honey for maple syrup or agave, and use a dairy-free cream cheese. It’s still incredibly creamy and delicious!
- Cheesy upgrade: Stir in some shredded cheddar or Parmesan for an extra layer of richness. The cream cheese is already plenty creamy, but a bit of sharp cheddar really kicks it up a notch.
- Add some herbs: Fresh herbs like thyme or parsley can add a bit of freshness to balance out the sweetness and richness.
Presentation and serving ideas
When it comes to serving honey butter skillet corn, I like to keep it simple. Spoon it into a shallow serving dish, and sprinkle a little fresh cracked pepper over the top. If you want to get fancy, a garnish of chopped chives or parsley adds a nice pop of color. This corn pairs perfectly with grilled meats, roasted chicken, or even a hearty salad. It’s the ultimate side dish for barbecue season, but also a great comfort food in the colder months.
Drinks that complement this dish
A crisp white wine, like a Sauvignon Blanc or Pinot Grigio, is a great match for this dish because the acidity cuts through the richness. If you’re in the mood for beer, a light lager or pilsner would also work nicely. For a non-alcoholic option, try sparkling water with a splash of lemon — the citrusy brightness balances the sweetness of the corn.
Leftovers and reheating
Got leftovers? Lucky you! Just store the corn in an airtight container in the fridge, and it’ll keep for up to three days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or milk to loosen up the sauce if it’s thickened too much. You can also microwave it, but stir halfway through to make sure it heats evenly.
Adjusting for different serving sizes
This recipe makes about 4 servings, but it’s easy to scale up or down. If you’re cooking for a crowd, just double or triple the ingredients — just be sure to use a larger skillet so everything cooks evenly. When making smaller batches, the key is not to let the butter and honey burn by reducing the cooking time slightly.
Troubleshooting: what could go wrong?
- Corn too dry? Add a splash of milk or cream to bring back the creaminess.
- Too sweet for your taste? Reduce the amount of honey slightly or add a bit more salt to balance the flavors.
Give it a try!
This honey butter skillet corn is one of those side dishes that’s so much more than the sum of its parts. It’s easy, quick, and full of flavor. Whether you’re making it for a weeknight dinner or serving it to guests, it’s bound to be a hit. I can’t wait for you to try it — and don’t forget to experiment with your own variations!
Frequently asked questions
Can I use fresh corn instead of frozen?
Absolutely! Just cut the kernels off the cob, and reduce the cooking time by a couple of minutes.
What can I use instead of cream cheese?
Mascarpone or sour cream would work well, though they might give a slightly different flavor.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as all your ingredients (like the cream cheese) are labeled gluten-free.
Can I make this ahead of time?
You can, but it’s best enjoyed fresh. If you do make it ahead, just reheat it gently in a skillet with a little splash of milk or water to loosen it up.
What main dishes go well with honey butter skillet corn?
It’s a perfect side for grilled meats, roasted chicken, or even alongside a vegetarian main like stuffed peppers or a hearty salad.
Honey Butter Skillet Corn Recipe
This quick and creamy honey butter skillet corn is the perfect sweet and savory side dish! Made in under 15 minutes with frozen corn.
- Total Time: 15 minutes
- Yield: 4
Ingredients
- 2 tablespoons butter I use salted
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn
- 2 ounces cream cheese cut into chunks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter and honey: Start by placing your skillet over medium-high heat. Add the butter and honey to the pan, and let them melt together, stirring occasionally. You’ll know it’s ready when the mixture is bubbling slightly and smells deliciously sweet. Just be careful not to let the butter brown too much — this is more about melting and combining than caramelizing.
Tip: Don’t rush this step — letting the butter and honey melt slowly ensures that they’ll coat the corn evenly.
- Add the frozen corn: Toss the frozen corn into the skillet, stirring to coat every kernel in that honey butter goodness. Cook for about 5-8 minutes, stirring occasionally. The corn will start to soften and absorb the flavors, and you’ll see it turn a vibrant golden color. If you’re using fresh corn, the cooking time will be closer to 4-5 minutes.
Personal tip: I’ve found that stirring too much can keep the corn from getting a nice bit of caramelization on the edges, so let it sit in the pan for a minute or two between stirs.
- Add the cream cheese, salt, and pepper: Once the corn is cooked through, add in the chunks of cream cheese along with the salt and pepper. Stir until the cream cheese has melted completely, and everything is combined. This should only take another 3-5 minutes. The cream cheese will create this dreamy, creamy sauce that clings to each piece of corn.
Learn from me: I’ve tried adding the cream cheese too early, and it can sometimes burn before the corn is ready, so definitely wait until the last few minutes.
- Serve immediately: This dish is best enjoyed right away when the corn is still warm and the creaminess is at its peak. But trust me, even the leftovers are great!
Notes
Presentation and serving ideas
When it comes to serving honey butter skillet corn, I like to keep it simple. Spoon it into a shallow serving dish, and sprinkle a little fresh cracked pepper over the top. If you want to get fancy, a garnish of chopped chives or parsley adds a nice pop of color. This corn pairs perfectly with grilled meats, roasted chicken, or even a hearty salad. It’s the ultimate side dish for barbecue season, but also a great comfort food in the colder months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner