Honey Butter Skillet Corn (Printer-friendly)

Tender sweet corn cooked with honey and creamy butter for a deliciously smooth side.

# What You Need:

→ Dairy & Fats

01 - 4 tablespoons unsalted butter
02 - 2 ounces cream cheese, cubed and softened

→ Vegetables

03 - 4 cups frozen sweet corn kernels

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

05 - ½ teaspoon kosher salt, or to taste
06 - ¼ teaspoon freshly ground black pepper

# Steps:

01 - In a large skillet over medium heat, melt the butter until foamy.
02 - Add the corn and sauté for 5 to 6 minutes, stirring occasionally, until heated through and slightly golden.
03 - Stir in the cream cheese and honey. Continue cooking while stirring constantly until the cream cheese is fully melted and the mixture is creamy, around 2 to 3 minutes.
04 - Add kosher salt and black pepper to taste. Mix thoroughly to combine.
05 - Remove from heat and serve warm. Optionally garnish with additional butter or a drizzle of honey.

# Top Tips:

01 -
  • It's ready in 20 minutes, which means weeknight dinners suddenly feel less rushed and more intentional.
  • The honey-butter sauce is pure magic—sweet enough to feel like comfort food, savory enough to pair with anything on your table.
  • Frozen corn works just as beautifully as fresh, so there's no pressure to hunt down peak season produce.
02 -
  • Cold cream cheese will seize into lumps—always cube and soften it first, or your sauce will look grainy instead of smooth.
  • Medium heat is your friend here; if the pan gets too hot, the butter browns too fast and the corn can toughen instead of becoming creamy.
03 -
  • If you're doubling the recipe, don't double the cream cheese—use about 3 oz instead, since the ratio shifts with volume and too much makes it overly thick.
  • Make this in a cast iron skillet and you'll get slightly crisper edges where the corn contacts the pan, which adds another layer of texture.
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