Honey Butter Skillet Corn (Printable Version)

Tender corn cooked in honey and butter until creamy and golden, perfect as a savory sweet 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

# How To Make:

01 - In a large skillet over medium heat, melt the butter until it becomes foamy.
02 - Add the corn to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until heated through and lightly golden.
03 - Stir in the cream cheese and honey. Cook while stirring constantly until the cream cheese is fully melted and the mixture is creamy, about 2 to 3 minutes.
04 - Add salt and pepper to taste. Stir well to combine all flavors evenly.
05 - Remove from heat and serve immediately. Optionally, garnish with extra butter pats or a drizzle of honey.

# Cooking Tips:

01 -
  • It comes together in 20 minutes but tastes like you fussed over it all afternoon.
  • The cream cheese melts into pure luxury without any cream or milk to buy.
  • Frozen corn works beautifully, so you don't need to hunt for fresh or spend time shucking.
02 -
  • Don't skip the toasting step—those golden edges are where the real corn flavor lives.
  • If your cream cheese lumps up, lower the heat slightly and keep stirring. It will always come together if you give it a moment.
03 -
  • Make this up to 4 hours ahead and reheat gently in the skillet over low heat with a splash of butter to refresh the creaminess.
  • If you're feeding a crowd, double the recipe—it barely takes longer and people will absolutely finish it.
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