Honey Butter Skillet Corn
What It Is
A simple side dish made by sautéing corn in butter, honey, and cream cheese until it turns into a rich, silky, sweet-savory dream. It takes less than 15 minutes and goes with anything — chicken, steak, BBQ, or holiday meals.
Ingredients
For about 4–6 servings:
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 bag (16 oz / about 450 g) frozen corn (no need to thaw)
- 2 ounces (about 60 g) cream cheese, cut into cubes
- ¼ teaspoon salt, or to taste
- Optional: freshly ground black pepper, chopped chives, or parsley for garnish
Instructions
- Melt butter and honey
In a large skillet over medium heat, melt the butter and honey together. Stir until smooth and bubbling slightly. - Add the corn
Add frozen (or fresh) corn. Stir to coat every kernel in that honey-butter goodness. Cook for 5–7 minutes, stirring occasionally, until the corn is hot and lightly golden. - Add cream cheese
Turn the heat down to low. Add the cream cheese cubes and stir constantly until melted and creamy — about 3 minutes. The sauce should be thick and silky, coating the corn evenly. - Season and serve
Stir in the salt (and pepper if desired). Taste and adjust seasoning. Garnish with herbs if you’d like. Serve hot and watch it disappear!
Tips & Variations
- Make it spicy: Add a pinch of cayenne or chili powder.
- Make it smoky: Sprinkle in some smoked paprika.
- Creamier texture: Stir in 1–2 tablespoons of heavy cream or milk.
- Healthier twist: Use light cream cheese or swap with Greek yogurt for a tangy version.
- Fresh corn option: Cut kernels off 4–5 ears of corn and cook an extra 2–3 minutes.
Storing & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat with a small splash of milk or cream to restore the creamy texture.