Honey Butter Skillet Corn

Honey Butter Skillet Corn is my absolute favorite side dish when I need something quick yet impressively delicious. I discovered this recipe a few years ago and it’s been a family staple ever since. The sweet, creamy combination transforms ordinary corn into something magical that even vegetable-resistant kids will devour. Trust me, you’ll never look at frozen corn the same way again!

Ingredients in Honey Butter Skillet Corn

• 2 (10 oz.) packages frozen corn, thawed
• 3 tablespoons butter
• 2 tablespoons honey
• 4 tablespoons cream cheese, softened
• 1/2 teaspoon coarse sea salt
• 1/8 teaspoon pepper

How To Make Honey Butter Skillet Corn:

1. In a 10″ skillet over medium heat, I sauté the corn until it’s soft and heated through, which usually takes about 5 minutes.
2. Next, I add the butter and honey, stirring until they melt smoothly into the corn.
3. Then I add the cream cheese and season with salt and pepper, stirring until the cream cheese completely melts into the sauce.
4. I always do a quick taste test and adjust seasonings if needed.
5. Dish it up and serve while it’s hot!

HONEY BUTTER SKILLET CORN RECIPE TIPS

I’ve made this Honey Butter Skillet Corn countless times, and I’ve learned that letting the corn thaw beforehand produces the best texture. If you’re in a hurry, you can cook from frozen, but you’ll need to add a few extra minutes to the cooking time. Also, don’t rush the cream cheese melting process – low and slow gives you that perfect creamy sauce without separation.

Customize It!

I love experimenting with this recipe! Sometimes I add a pinch of smoked paprika for a hint of smokiness, or a dash of cayenne for heat. Chopped fresh herbs like chives or parsley make a beautiful garnish. For a more substantial dish, I occasionally toss in some crumbled bacon or diced red bell pepper for color and flavor.

Slow Cooker Method

When I’m hosting and need my stovetop free, I make Honey Butter Skillet Corn in my slow cooker. I combine all ingredients except the cream cheese and cook on low for 2-3 hours. Then I stir in the cream cheese about 30 minutes before serving until completely melted. It’s super convenient for holiday meals!

How to Reheat Leftovers

I store any leftover corn in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or a small pat of butter to keep it creamy, then warm it gently in the microwave or in a skillet over low heat. The flavors actually get even better the next day!

What Kind of Corn to Buy

For this recipe, I prefer regular frozen sweet corn rather than the extra sweet varieties. The honey adds plenty of sweetness, and regular corn provides a better balance. If your corn has freezer burn or ice crystals, I recommend rinsing it under cold water and patting it dry before cooking.

What To Serve With Honey Butter Skillet Corn

Honey Butter Skillet Corn pairs beautifully with so many main dishes! I love serving it alongside grilled chicken, roasted pork tenderloin, or a juicy steak. It’s also perfect with any barbecue dish or as part of a holiday spread. For a complete comfort food meal, I serve it with meatloaf and mashed potatoes.

Can I Use Fresh Corn?

Absolutely! When sweet corn is in season, I often make this with fresh corn. I use about 4-5 ears of corn, cutting the kernels off the cob. Fresh corn needs slightly less cooking time – just about 3-4 minutes of sautéing before adding the other ingredients. The natural sweetness of in-season corn makes this dish even more amazing!

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