This Honey Butter Skillet Corn turns a simple bag of frozen corn into a creamy, sweet-and-savory side dish in about 15 minutes. Butter and honey give the corn a glossy coating, while cream cheese melts in at the end to make everything rich and creamy.
The preserved RecipesNeed recipe uses salted butter, honey, frozen corn, cream cheese, salt, and black pepper. It is a one-pan side dish that works just as well for a weeknight dinner as it does for a holiday table.
Why You’ll Love This Skillet Corn
It comes together fast, uses inexpensive ingredients, and has enough sweetness to make plain corn feel special without turning it into dessert. The cream cheese gives the sauce body, while the butter and honey keep the flavor simple and familiar.
Start with Butter and Honey
Melt the butter and honey together in a large skillet over medium-high heat until the mixture is bubbling. That becomes the base that coats the corn.
Cook the Corn Until Hot
Add the frozen corn straight to the skillet and cook for about 5 to 8 minutes, stirring occasionally. Letting the corn sit undisturbed for short stretches helps a few kernels pick up light golden spots.
Make It Creamy
Reduce the heat and add the cream cheese, salt, and black pepper. Stir until the cream cheese melts into the butter-and-honey mixture and coats the corn evenly.
Serving Ideas
Serve this corn with chicken, pork, beef, barbecue, or holiday mains. It is especially useful when you need a side dish that can be made at the last minute.
Tips for the Best Honey Butter Corn
- Use frozen corn straight from the freezer.
- Let the butter and honey bubble before adding the corn.
- Reduce the heat before adding cream cheese.
- Serve warm for the creamiest texture.
Frequently Asked Questions
Can I use canned corn?
Yes, but drain it very well first. Frozen corn gives the closest result to the original recipe.
How long does it take?
The original RecipesNeed version is ready in about 15 minutes.
Honey Butter Skillet Corn
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons honey
- 1 bag 16 oz frozen corn (Gold n’ white or standard sweet corn)
- 2 ounces cream cheese cut into chunks
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Melt the Base: In a large skillet over medium-high heat, melt the butter and honey together until bubbling.
- Cook the Corn: Add the frozen corn to the skillet. Cook for 5-8 minutes, stirring occasionally. Allow the corn to sit undisturbed for a few moments between stirs to encourage a slight sear on the kernels.
- Make it Creamy: Reduce the heat to medium-low. Add the cream cheese chunks, salt, and black pepper.
- Simmer and Coat: Stir continuously until the cream cheese is fully melted and incorporated into a creamy sauce. Let it cook for an additional 3-5 minutes until the sauce has thickened and coats the corn.
- Serve: Remove from heat and serve immediatel
