Honey Butter Skillet Corn
This Honey Butter Skillet Corn is the easiest and most delicious side dish! With just 4 ingredients and less than 15 minutes, this sweet and salty creamy skillet corn is a recipe the entire family will love!
My family loves corn! Whether it’s in a soup like my Ham and Corn Chowder, in my Black Bean and Corn Quesadillas, served cold in my Corn Avocado Feta Salad, with a Mexican twist in my Mexican Street Corn Casserole, or in my Sweet Boiled Corn right on the cob — everyone loves corn recipes!
Why This Recipe Works
- Great vegetable side dish. Whether you are trying to come up with new ways to serve your garden corn or you are looking for delicious ways to spruce up frozen or canned corn, this recipe is perfect!
- Deliciously creamy sauce. The honey cream cheese combination is the perfect flavor complement to the corn and is oh so creamy! Corn is naturally sweet, so leaning into that is a great idea in making the corn really shine.
- Ready in just minutes. After spending time making a main dish, I want easy side dishes to whip up right before dinner. This honey corn recipe is just for that! You only need 4 ingredients and less than 15 minutes to make this honey butter skillet corn.
- Butter: Unsalted or salted is fine. If using salted, just keep that in mind before salting when serving.
- Honey: I used a traditional, pure honey. If you only have creamed honey, you can use that and you’ll be just fine.
- Corn: I used a 16 oz bag of frozen corn. You can use canned corn that has been drained or fresh corn on the cob with the corn cut off.
- Cream Cheese: Be sure to use softened cream cheese so it melts into the corn more easily. If the cream cheese is cold or right from the fridge, it will have a harder time creaming up with the corn.
- Melt the butter. Add the butter to the skillet over medium heat. Once melted, add the honey. Stir in the frozen corn. Cook for 5-8 minutes, stirring often.
- Add the cream cheese. Add the softened cream cheese cut into cubes and stir until melted.
- Serve. Season the honey butter skillet corn with salt and pepper to taste. Serve immediately.
If you are using canned corn, be sure to fully drain the liquid before adding it to the skillet.
The cream cheese needs to be quite soft so that it’ll melt into the corn more easily. Cutting it into cubes will also help with creaming.
You can use reduced or fat free cream cheese for a healthier option. Just note that the sauce won’t be as creamy as what is shown in the picture. Flavor may be affected as well due to the reduction of fat.
Make Ahead, Storing, and Freezing
Store any leftovers in an airtight container in the fridge for 5-6 days.
Since this recipe is so easy, I don’t think you’ll need to make it in advance or ahead of time.
When it comes to freezing, I would simply have some bags of frozen corn to use to make this honey butter skillet corn recipe again. Freezing the honey skillet corn won’t work very well due to the cream cheese.
Yes you can! Just be sure to fully drain it before using.
Yes you can! You may not get as creamy of a sauce, but it will still work. The flavor of the honey skillet corn may be a bit different as this recipe as well since there is less fat.
I wouldn’t recommend freezing this recipe since there is cream cheese in it. Dairy, once frozen and thawed, will separate. This will affect the consistency and texture of the honey cream cheese sauce.
More Vegetable Sides
Honey Butter Skillet Corn
- 2 tablespoons butter - unsalted or salted is fine
- 2 tablespoons honey
- 16 oz frozen corn
- 2 tablespoons cream cheese - softened and cubed
- salt and pepper - to taste
- Place a skillet over medium heat. Add butter to the skillet, once melted add the honey. Stir in the frozen corn. Cook, stirring often, for 5-8 minutes.
- Add the cream cheese and stir until melted.
- Season with salt and pepper to taste. Serve immediately.
- Store leftovers covered, in the fridge for 5-6 days.