Creamy, buttery, and kissed with a touch of honey, this Easy Honey Butter Skillet Corn is the kind of side dish I turn to when I want something easy yet deeply satisfying. It's quick to make, packed with flavor, and goes with just about any main dish. The velvety cream cheese gives it that comforting richness, while a hint of spice elevates the sweetness of the corn. Whether it's a weeknight dinner or a holiday gathering, this skillet corn brings warmth and homestyle charm to the table.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 cups frozen corn (do not thaw)
2 tablespoons unsalted butter
2 tablespoons honey
2 ounces cream cheese
¼ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of cayenne or smoked paprika for heat
Directions
In a large skillet over medium heat, I melt the butter and honey together until bubbly and fragrant.
I add the frozen corn straight from the bag, stirring to coat every kernel in that delicious honey-butter glaze.
I cook it for 6 to 8 minutes, stirring now and then, until the corn is heated through.
Next, I stir in the cream cheese, salt, pepper, and a pinch of cayenne or paprika if I want a kick.
Once the cream cheese melts and forms a creamy sauce, I taste and adjust the seasoning if needed.
I serve it hot, right out of the skillet.
Servings and timing
This recipe makes 4 servings and is ready in just 15 minutes.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Calories: 180 kcal per serving
Variations
I like switching things up depending on what I have in the kitchen:
Add a handful of chopped fresh herbs like chives or parsley for a fresh finish.
Swap cream cheese with mascarpone for an even creamier texture.
Use fresh or canned corn if frozen isn’t available—just adjust the cooking time slightly.
Stir in crumbled bacon for a smoky, savory twist.
Add diced jalapeños for a punchier heat level.
Storage/Reheating
To store leftovers, I transfer the corn to an airtight container and refrigerate it for up to 3 days. When I’m ready to reheat, I do it gently in a skillet over low heat, adding a splash of milk or water to loosen up the sauce if it thickens too much. It also reheats well in the microwave in 30-second bursts, stirring in between.
FAQs
How do I keep the corn from getting soggy?
I use frozen corn straight from the freezer without thawing. This helps maintain the texture and prevents it from becoming watery.
Can I use canned corn instead of frozen?
Yes, I can use canned corn—just make sure to drain it well before adding it to the skillet. I may want to reduce the cooking time slightly since it’s already cooked.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as written. I just make sure any additional seasonings or spices I use are certified gluten-free if needed.
Can I make this ahead of time?
I can make it a few hours ahead and reheat it just before serving. It holds up well and stays creamy when gently reheated on the stovetop.
What can I serve with honey butter skillet corn?
I love pairing it with roasted chicken, BBQ ribs, grilled steak, or holiday favorites like ham or turkey. It also works great with vegetarian mains like stuffed peppers or lentil loaf.
Conclusion
This Easy Honey Butter Skillet Corn is the ultimate quick side dish—comforting, creamy, and just a little bit sweet with a customizable kick of heat. Whether I’m looking for an easy weeknight side or something to round out a special occasion meal, this corn recipe delivers every time. Simple ingredients, big flavor, and ready in minutes—that's my kind of cooking.
Recipe:
Easy Honey Butter Skillet Corn
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy, buttery, and lightly sweet, Honey Butter Skillet Corn is a quick and flavorful side dish that pairs well with nearly any meal. Featuring corn coated in a silky honey-butter sauce and enriched with cream cheese, it's ready in just 15 minutes.
Ingredients
4 cups frozen corn (do not thaw)
2 tablespoons unsalted butter
2 tablespoons honey
2 ounces cream cheese
¼ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of cayenne or smoked paprika for heat
Instructions
- In a large skillet over medium heat, melt the butter and honey together until bubbly and fragrant.
- Add the frozen corn directly from the bag, stirring to coat all the kernels in the honey-butter mixture.
- Cook for 6 to 8 minutes, stirring occasionally, until the corn is heated through.
- Stir in the cream cheese, salt, pepper, and optional cayenne or smoked paprika.
- Continue stirring until the cream cheese is fully melted and a creamy sauce forms.
- Taste and adjust seasoning if needed, then serve hot straight from the skillet.
Notes
Add chopped herbs like chives or parsley for freshness.
Substitute cream cheese with mascarpone for extra creaminess.
Use fresh or canned corn instead of frozen; adjust cooking time as needed.
Stir in crumbled bacon for a smoky touch.
Add diced jalapeños for more heat.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet with a splash of milk or microwave in 30-second intervals, stirring in between.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
