Honey Butter Skillet Corn (Print Version)

Tender corn cooked in honey butter, creamy and slightly caramelized for a sweet-savory side.

# Ingredient List:

→ Dairy & Fats

01 - 4 tablespoons unsalted butter
02 - 2 ounces cream cheese, cubed and softened

→ Vegetables

03 - 4 cups frozen sweet corn kernels

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

05 - ½ teaspoon kosher salt, or to taste
06 - ¼ teaspoon freshly ground black pepper

# Steps:

01 - In a large skillet over medium heat, melt the butter until foamy.
02 - Add the corn and sauté for 5 to 6 minutes, stirring occasionally, until heated through and slightly golden.
03 - Stir in the cream cheese and honey. Cook, stirring constantly, until the cream cheese is fully melted and mixture is creamy, about 2 to 3 minutes.
04 - Season with salt and pepper to taste, mixing well to combine.
05 - Remove from heat and serve warm. Optionally, garnish with additional butter or a drizzle of honey.

# Helpful Hints:

01 -
  • It comes together in under twenty minutes, which means you can have restaurant-quality sweetness without the fuss.
  • The honey butter creates an almost addictive glaze that makes people ask for seconds without meaning to.
  • It works equally well as a weeknight side or a holiday showstopper, no special technique required.
02 -
  • If the cream cheese doesn't fully incorporate, your heat was too low—it needs medium warmth to melt smoothly into a sauce rather than clumping.
  • Frozen corn actually works better than fresh for this recipe because it won't release excess moisture that would dilute your beautiful glaze.
03 -
  • Don't let the cream cheese sit in the skillet before stirring—it melts faster if you stir constantly, preventing lumps and creating a silky texture.
  • Use medium heat exclusively; high heat will brown the butter too fast and create bitterness that overshadows the honey's delicate notes.
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