Honey Butter Skillet Corn turns a bag of frozen corn into a rich, creamy side dish in 15 minutes. Butter, honey, and cream cheese melt together right in the skillet for a sauce that coats every kernel.
Corn is my son’s favorite vegetable. So I love to create different ways to make his favorite veggie. Two that he loves me to make are my Grilled Asian Corn and my Mexican Street Corn Casserole.
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Why this Honey Butter Skillet Corn Recipe is a Keeper
This skillet corn earns a permanent spot in the dinner rotation. Here’s why it works every time.
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- 15-Minute Side Dish: One skillet and 15 minutes get this on the table, even on your busiest weeknight.
- Just Five Ingredients: Corn, butter, honey, and cream cheese are probably already in your kitchen.
- Kid-Approved: The creamy, slightly sweet sauce wins over picky eaters who usually skip vegetables.
- Serve Corn with: My Baked Country Style Ribs, Grilled Steak Kabobs or my Korean BBQ Wings.
Can I Use Fresh Corn Instead of Frozen for this Side Dish Recipe?
Yes, fresh corn works beautifully in this recipe. Cut the kernels from 4 to 5 ears of corn to replace the frozen corn. Fresh corn cooks a little faster than frozen, so start checking for tenderness around the 5-minute mark. The kernels should turn bright and tender before you add the cream cheese.
Pro Tip for Honey Butter Corn
Pull the cream cheese out of the fridge before you start cooking. Cold cream cheese takes longer to melt and can leave small lumps in your sauce.
Skillet Corn Ingredient Notes
A few ingredient choices make a real difference in the final texture. Here’s what to know before you shop. I use All Purpose Seasoning instead of salt and pepper to taste.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Frozen Corn: I used frozen corn for this recipe. It holds its shape better than canned and is easy to keep on hand year-round.
- Unsalted Butter: Using unsalted butter builds flavor into the sauce as it melts. Swap in salted butter if you want. Simply adjust the seasoning.
- Cream Cheese: Full-fat cream cheese melts the smoothest. Cut it into cubes first so it disappears into the sauce faster.
- Honey: Any honey works here, though a stronger variety like wildflower or buckwheat adds a deeper flavor. If it is too light add more honey to taste, if too strong add less honey.
Variations and Substitutions – Use Canned Corn
This skillet corn takes well to a few easy twists. Make it your own with any of these ideas. Add more cream cheese to up the creaminess of the side. Add a little heavy cream to the yellow corn to add more creaminess.
➡️ Corn and Jalapeno: Stir in diced jalapenos or a pinch of cayenne for a sweet and spicy kick to the honey and butter.
➡️ Swap the Sweetener: Replace the sweet honey with maple syrup or agave if that’s what you have on hand. Whatever you need to enhance the natural sweetness of the corn.
➡️Instead of Cream Cheese: Try adding drained Greek yogurt, ricotta cheese, or Boursin cheese in place of the cream cheese.
➡️ Boost the Cheese: Sprinkle shredded cheddar or grated Parmesan cheese over the top right before serving the corn dish.
➡️ Use Canned or Fresh Corn on the Cob: Trade the frozen corn for fresh sweet corn kernels or a drained can of corn without changing the rest of the recipe.
Kitchen Tools To Make Sweet and Savory Corn
You don’t need anything fancy for this recipe, but the right skillet helps.
- Large Cast Iron Skillet: A 12-inch skillet gives the corn room to cook evenly without crowding the pan.
How to Make the Honey Butter Corn Recipe
This recipe for skillet corn is a popular side dish in my family. The corn served with honey butter makes a meal special.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Butter: Melt the unsalted butter in a large skillet over medium heat.
- Corn: Stir in the frozen sweet corn and cook until heated through.
- Mix in: Add cream cheese and honey, then cook until the sauce turns smooth and cream cheese is melted.
Prep Ahead and Short Cut Tips for Honey Corn Side Dish
A few small steps now save you time later. Try one of these shortcuts.
➡️ Pre-Cube the Cream Cheese: Cut it into cubes and keep it in the fridge so it’s ready to go.
➡️ Measure Ahead: Portion out the butter, honey, and seasoning the night before for a true 15-minute side.
➡️ Use Pre-Cut Fresh Corn: Buy fresh corn already cut from the cob at the grocery store to skip a step.
Alternate Methods To Cook Corn – Slow Cooker
Don’t want to use the stovetop? Try one of these methods instead.
- Slow Cooker: Add all the ingredients to a small slow cooker and cook on low for 1 to 2 hours, stirring once halfway through.
- Oven: Combine everything in a baking dish, cover, and bake at 375 degrees F for about 25 minutes, stirring halfway through.
Can I Freeze Honey Butter Skillet Corn?
This corn is best enjoyed fresh or as a quick refrigerated leftover. Freezing isn’t ideal, since the cream cheese can turn grainy once it thaws.
If you do want to freeze a batch, store it in an airtight container for up to one month. Reheat it gently on the stovetop and stir well to smooth the sauce back out.
How to Store Creamed Corn, Reheat and Use Leftover Corn
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm it in a skillet over low heat, stirring often, until the sauce turns creamy again. A splash of milk helps loosen it back up.
- Using Leftovers: Stir leftover corn mixture into a batch of Mexican Street Corn Dip, corn cakes or corn bread. perfect for corn season.
Expert Recipe Tips for Making This Recipe
Honey balances the richness of the butter and cream cheese for a flavor everyone asks for again.
➡️ Taste as You Go: Honey brands vary in sweetness, so taste the sauce before adding extra seasoning.
➡️ Make it a Main: Stir in shredded rotisserie chicken to turn this side into a full meal.
➡️ Top it Off: A sprinkle of crumbled bacon or chopped chives makes this dish dinner-party ready.
➡️ Double the Corn Casserole: This recipe doubles easily in a 12-inch skillet for a crowd or holiday table.
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Honey Butter Skillet Corn
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Ingredients
- 24 ounces Frozen sweet corn
- 4 tablespoons Unsalted butter
- 2 tablespoons Honey
- 4 ounces Cream cheese, cubed and softened
- 1½ teaspoons All Purpose Seasoning Blend, or to taste
Instructions
- Add the butter and honey to a large skillet over medium heat. Cook, stirring occasionally, until the butter has completely melted and the honey is fully incorporated, about 2 minutes.
- Stir in the frozen corn and cook over medium-high heat for 6 to 8 minutes, stirring occasionally, until the corn is heated through and any excess moisture has evaporated.
- Add the cubed cream cheese and All Purpose Seasoning Blend. Stir until the cream cheese begins to melt into the corn.
- Continue cooking for 4 to 5 minutes, stirring frequently, until the cream cheese has completely melted and the sauce is smooth and creamy.
- Remove from the heat and serve immediately.
Christina’s Notes
- Cube the Cream Cheese: Cut it into small pieces before adding so it melts smoothly instead of leaving lumps in the sauce.
- Don’t Thaw the Corn: Add frozen corn straight to the skillet. Thawed corn releases extra water and waters down the sauce.
- Pull It Early: Take the skillet off the heat as soon as the cream cheese melts. Extra cooking time can break the sauce.
- Skip the Freezer: Store leftovers in the fridge, not the freezer. The cream cheese sauce turns grainy once frozen and thawed.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.