Go Back
–+ servings
Yellow Skillet corn in a skillet on a turquoise background.
Print

Honey Butter Skillet Corn

Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 servings
Calories 218kcal
Author Whitney Wright

Ingredients

  • 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

Instructions

  • 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. 

Notes

You can also use canned corn that has been drained.
Cream cheese needs to be quite soft so that it’ll melt into the corn more easily.
Store in an airtight container in the fridge for 5-6 days. Do not freeze. 

Nutrition

Calories: 218kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 79mg | Potassium: 351mg | Fiber: 3g | Sugar: 9g | Vitamin A: 277IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg