Corn, butter, honey, cream cheese, salt, pepper.
Table of Contents
I don’t know about you, but some side dishes sneak up on me. You make them thinking, this’ll just fill the plate, and then suddenly that’s the thing everyone’s talking about. Honey Butter Skillet Corn does that every single time. It’s sweet, creamy, buttery, and somehow comforting in a way that feels familiar—like something you’ve eaten before, but maybe not this good.
This is one of those recipes I started making almost by accident. I wasn’t planning anything special. Dinner was already underway, I opened the freezer, saw the corn, and thought, fine… let’s make it better. A little butter, some honey, cream cheese because why not—and then I tasted it. I remember standing there with the spoon thinking, Okay, this might be a problem. Ever had that moment?
I’ve made Honey Butter Skillet Corn for weeknight dinners, holiday tables, potlucks where I didn’t want to overthink things, and honestly… just for myself when I needed something cozy. It reminds me of those family gatherings where there’s always one dish that disappears faster than everything else, and nobody admits how many scoops they took.
It also hits that sweet spot between “comfort food” and “easy food.” I think it’s simple. I know it’s fast. But it tastes like more effort than it actually takes, which—let’s be real—is my favorite kind of recipe.
Why you’ll Love this Honey Butter Skillet Corn?
The magic of Honey Butter Skillet Corn is balance. The honey brings sweetness, but it’s not sugary. The butter makes it rich, but not heavy. And the cream cheese melts into this smooth, velvety sauce that clings to every kernel like it belongs there.
Is it fancy? No. Is it impressive anyway? Weirdly, yes. And I think that’s why people keep asking for the recipe. It feels nostalgic, a little indulgent, and very forgiving if you eyeball measurements (which I absolutely do).
Ingredient Notes
This recipe doesn’t need much explaining, but here’s what I’ve learned along the way.
- Frozen Corn – Thawed works best, but I’ve used fresh plenty of times when it’s in season.
- Butter – Don’t skimp. This is not the place to be shy.
- Honey – Just enough to soften everything without turning it into dessert.
- Cream Cheese – The quiet hero. It makes everything creamy without feeling heavy.
- Salt & Pepper – Essential. Sweet needs balance, always.
Nothing complicated. Nothing fussy. Just ingredients doing their thing.
How to Make Honey Butter Skillet Corn?
- Start with a large skillet over medium heat and add the thawed corn. Let it cook for about five minutes, stirring here and there, until it’s warmed through and tender. You’re not rushing this—just letting the corn wake up a bit.
- Next, add the butter and honey. Stir gently as they melt, coating the corn. This is usually when the kitchen smells amazing and someone walks in asking, What’s that?
- Once everything’s glossy and golden, add the cream cheese along with the salt and pepper. Stir slowly until the cream cheese melts completely and turns into a smooth sauce. Taste it. Adjust if needed. Maybe add a pinch more salt. Or not. Depends on the day.
- Serve it hot. Preferably right away. Straight from the skillet if you’re feeling casual (I usually am).
Storage Options
If you somehow end up with leftovers, store your Honey Butter Skillet Corn in an airtight container in the fridge for up to three days. Reheat gently, stirring as it warms so the sauce comes back together. It won’t be quite the same as fresh—but it’s still very good.
Variations & Substitutions
This recipe is flexible, which I appreciate when my mood changes halfway through cooking.
- Add red pepper flakes for a little heat
- Swap honey for maple syrup if that’s what you have
- Stir in chopped herbs like chives or parsley
- Use fresh corn off the cob in summer
- Add a splash of milk if it thickens too much
No rules. Just vibes.
What to Serve With Honey Butter Skillet Corn?
This side works with almost anything, which is dangerous knowledge once you have it.
- Grilled chicken or steak
- BBQ ribs or pulled pork
- Baked chicken or meatloaf
- Holiday mains like ham or turkey
If it’s savory, Honey Butter Skillet Corn probably belongs on the plate next to it.
FAQ
Is this really sweet?
Not overly. It’s sweet, yes, but balanced by butter and salt.
Can I make it ahead?
You can, but it’s best fresh. Reheat gently and stir well.
Can I use canned corn?
Yes—just drain it really well first.
Can I double it?
Absolutely. Just use a bigger skillet and stir often.
There’s something comforting about Honey Butter Skillet Corn that’s hard to explain until you make it yourself. It’s simple. It’s warm. It’s the kind of dish people don’t expect to love as much as they do.
So tell me—did it stay politely on the side of the plate… or did it quietly become the thing everyone went back for? I have a feeling I know which one.
Honey Butter Skillet Corn
Ingredients
- 2 10 oz packages frozen corn thawed
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 4 tablespoons cream cheese softened
- ½ teaspoon coarse sea salt
- ⅛ teaspoon ground black pepper
Instructions
- Heat a 10-inch skillet over medium heat. Add the thawed corn and cook for approximately 5 minutes, stirring occasionally, until the corn is heated through and tender.
- Add the butter and honey to the skillet. Stir continuously until the butter has melted and the corn is evenly coated.
- Add the softened cream cheese, salt, and pepper. Stir until the cream cheese has completely melted and formed a smooth, creamy sauce that coats the corn evenly.
- Taste and adjust seasoning if necessary. Serve immediately while hot.
Notes
