Honey Butter Skillet Corn (Printable)

Tender corn sautéed in honey and butter, creamy and lightly caramelized for a flavorful side dish.

# What You'll 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 - 1/2 teaspoon kosher salt, or to taste
06 - 1/4 teaspoon freshly ground black pepper

# How-To:

01 - Heat the butter in a large skillet over medium heat until foamy.
02 - Add the corn and cook for 5 to 6 minutes, stirring occasionally, until heated through and lightly golden.
03 - Stir in the cream cheese and honey, cooking constantly for 2 to 3 minutes until the cream cheese is fully melted and the mixture becomes creamy.
04 - Add salt and pepper to taste and mix thoroughly to combine.
05 - Remove from heat and serve warm, optionally garnished with extra pats of butter or a drizzle of honey.

# Expert Advice:

01 -
  • It takes barely 20 minutes from freezer to table, making weeknight side dishes feel effortless.
  • The honey butter caramelization creates this addictive sweet-savory balance that makes people ask for seconds.
  • Frozen corn means you can make this any time without hunting for fresh ears, and honestly it works just as well.
02 -
  • Don't use medium-high heat or you'll brown the butter and burn the bottom before the cream cheese melts—medium is your sweet spot.
  • That cream cheese needs to be softened or it'll clump up, and no amount of stirring fixes it once that happens.
03 -
  • Don't skip the foaming butter step—that's where the caramelized, almost nutty flavor comes from that makes people wonder what you did.
  • Keep the heat at medium so everything cooks gently together; rushing it on high heat creates a broken, separated sauce instead of something creamy.
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