This honey butter skillet corn is a simple side dish that is easy enough for any night of the week, but tasty enough to serve up for a holiday dinner. Made with just 4 ingredients in about 15 minutes!
We live in the Midwest, where corn is abundant and delicious, especially mid-summer when farmers are selling it at little farm stands fresh from their fields.
This Honey Butter Skillet Corn reminds me a bit of a cross between our sweet cornbread (because the dish is a bit sweet) and our cream cheese corn casserole (because the dish is creamy). It’s the perfect combo if you ask me!
This honey butter corn is easier than both of those, though. Just 4 ingredients, 15 minutes on the stove, and you have a sweet and creamy concoction that is simple, but tasty. Everyone raves about this one!
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Frozen Corn – We use frozen corn here, but if you’d like to cut fresh corn from the cob that would be delicious too.
Honey – We generally try to use local honey whenever possible but any brand from the store should work too. I’ve linked to my favorite on Amazon.
Butter- You’ll melt the honey and butter together to cook the corn in!
Cream Cheese – This doesn’t make the corn taste cheesy, but it does add a rich creaminess to the finished product.
Seasoning – Just a bit of salt and pepper to taste. Feel free to add in a bit of cayenne pepper too if you want a nice mix of sweet and spicy!
What We Love About This Recipe:
- This side dish pairs well with anything! We especially love serving up a bunch of it at family gatherings. It’ll go quick.
- If you like sweet corn, then you’ll love this honey sweetened corn!
- It’s a great way to use up frozen corn and is just about as simple as it gets.
How To Make Honey Butter Corn:
Melt: To get started you’ll prepare the honey butter mixture. All you need to do is add the butter and honey to a skillet over medium heat and let it cook until the butter has melted.
Corn: Next you can start stirring in the frozen corn! You’ll want to let it cook for about five to ten minutes for the corn to heat through. Stir it up a bit while cooking to coat it in the honey and butter.
Cream Cheese: When the corn is about ready you’ll add in the cream cheese. It helps to cut it into cubes first so that it melts easier. Add it to the corn and continue cooking for another 5 minutes, stirring, until it has melted.
Serve: When the cream cheese has melted and everything is well combined you can remove the skillet from the heat and season with some salt and pepper. We like to add a little cayenne pepper sometimes too!
This honey butter corn is a bit sweeter than usual thanks to the honey, but the cream cheese also helps cut some of that sweetness.
You can keep this honey butter corn in an airtight container in the fridge for about 4 days!
We make this with frozen corn, because it’s simple. You can cut fresh corn from the cob and use it in place of frozen if you prefer. It may cook a bit faster.
MORE SWEET CORN RECIPES!
- Scalloped Corn Recipe
- Air Fryer Corn on the Cob
- Cornbread Salad
- Jiffy Corn Casserole
- Summer Corn Salad
- Sweet Corn and Bean Chowder
Honey Butter Skillet Corn
- 16 ounces frozen corn
- 2 tablespoons butter
- 2 tablespoons honey
- 3 ounces cream cheese
- Salt and pepper to taste
- Add the butter and honey to a skillet over medium heat and let cook until butter is melted. Stir in the frozen corn and cook for 5-10 minutes to heat through.
- Cut the cream cheese into cubes and add to the corn. Continue cooking for 5 minutes, stirring often, until the cream cheese has melted.
- Taste and season with salt and pepper before serving.