Honey Butter Skillet Corn (Printable)

Tender corn cooked in honey butter creates a creamy, caramelized side perfect for gatherings or weeknights.

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

# Directions:

01 - Heat butter in a large skillet over medium heat until foamy.
02 - Add corn and cook for 5 to 6 minutes, stirring occasionally, until warm and lightly golden.
03 - Stir in cream cheese and honey, cooking while stirring constantly until the mixture is smooth and creamy, about 2 to 3 minutes.
04 - Add salt and black pepper to taste, mixing thoroughly.
05 - Remove from heat and serve immediately, optionally garnished with extra butter or honey.

# Expert Hints:

01 -
  • Takes twenty minutes from start to finish, making it perfect for busy weeknights
  • The honey caramelizes slightly in the butter, creating pockets of sweet golden goodness
  • Cream cheese makes it silky without feeling heavy like traditional creamed corn
02 -
  • Dont crank the heat above medium or the honey will separate and turn grainy instead of staying smooth
  • The cream cheese won't fully melt if your corn is still frozen solid, so give it a few extra minutes if you skipped the thawing step
03 -
  • Toast the corn in dry butter first for two minutes before adding any liquids to develop nutty undertones
  • Let the dish rest for five minutes off heat before serving so the sauce tightens slightly and clings better to each kernel
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