Name: Easy Honey Butter Skillet Corn Recipe (15-Minute Side!)
Prep time: 5 min
Cook time: 13 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons Salted Butter; 2 tablespoons Honey; 1 bag (16 oz) Frozen Corn (Sweet Corn); 2 ounces Cream Cheese, cut into chunks; ¼ teaspoon Salt; ¼ teaspoon Black Pepper, freshly ground

Jump to Recipe

Are you searching for that perfect side dish that’s incredibly fast, ridiculously easy, and guaranteed to make everyone ask for the recipe? What if you could transform a simple bag of frozen corn into a sweet, savory, and creamy dish that tastes absolutely gourmet, all in about 15 minutes?

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Create the Honey Butter Base
Step 2: Cook the Frozen Corn
Step 3: Add Cream Cheese and Seasoning
Step 4: Stir Until Creamy and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use canned corn instead of frozen?
Q2: Can I use fresh corn off the cob?
Q3: Can I make this dish spicy?
Q4: My sauce “broke” or looks oily. What happened?

Easy Honey Butter Skillet Corn Recipe (15-Minute Side!)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

This Honey Butter Skillet Corn is your answer. It’s a game-changing recipe that combines the natural sweetness of corn with the rich, caramelized flavor of honey butter and the luscious creaminess of cream cheese. This creamed corn variation is the ultimate “secret weapon” side dish for holidays, potlucks, or any busy weeknight dinner. Get ready to fall in love with corn all over again!

Ingredients

You only need six simple ingredients to create this rich and creamy skillet corn. Using frozen corn makes it incredibly convenient.

Ingredient	Amount/Quantity	Notes
Salted Butter	2 tablespoons	Unsalted butter works too; add a pinch more salt
Honey	2 tablespoons	Adds a wonderful, nuanced sweetness
Frozen Corn (Sweet Corn)	1 bag (16 oz)	No need to thaw!
Cream Cheese, cut into chunks	2 ounces	About ¼ of an 8 oz block; softens faster
Salt	¼ teaspoon	Or to taste
Black Pepper, freshly ground	¼ teaspoon	Or to taste

Timing

This is one of the fastest side dishes you will ever make, perfect for a last-minute addition to any meal.

Preparation Time: 5 minutes
Cooking Time: 10-13 minutes
Total Time: Approximately 15-20 minutes

Step-by-Step Instructions

Follow these incredibly simple steps to create a creamy, sweet, and savory corn dish that will disappear in minutes.

Step 1: Create the Honey Butter Base

Place a large skillet or frying pan over medium-high heat. Add the butter and honey to the pan. Let them melt and bubble together for about a minute, stirring, until the mixture is combined and slightly caramelized. This creates a wonderfully fragrant base.

Actionable Tip: Swirling the pan as the butter and honey melt helps them combine and prevents the honey from scorching on the bottom.

Step 2: Cook the Frozen Corn

Add the entire bag of frozen corn directly to the hot skillet with the honey butter mixture. Stir everything together to coat the corn. Let the corn cook, stirring occasionally, for 5-8 minutes.

Actionable Tip: Don’t stir constantly at first. Letting the corn sit for a minute or two at a time allows it to get a slight char, which adds a fantastic roasted flavor that contrasts beautifully with the sweet sauce. Cook until the corn is hot and cooked through.

Step 3: Add Cream Cheese and Seasoning

Add the chunks of cream cheese, the salt, and the black pepper to the skillet with the hot corn. Reduce the heat to medium.

Actionable Tip: Cutting the cream cheese into small chunks, as the data suggests, is a great trick. It helps the cream cheese melt quickly and evenly into the corn instead of staying in one large clump.

Step 4: Stir Until Creamy and Serve

Stir the mixture continuously for another 3-5 minutes, allowing the cream cheese to melt completely and form a luscious, creamy sauce that coats every kernel of corn. Once the sauce is smooth and everything is well combined, remove the skillet from the heat.

Actionable Tip: Your Honey Butter Skillet Corn is ready to serve immediately while it’s hot, creamy, and delicious!

Nutritional Information

Nutritional information is an estimate per serving, assuming the recipe makes about 4 servings. Values can vary based on specific ingredients.

Calories: Approx. 200-240 kcal
Protein: 4 g
Carbohydrates: 28 g
Fat: 10 g
Saturated Fat: 6 g
Sugar: 12 g
Sodium: 300 mg

Healthier Alternatives

This dish is a treat! But if you’re looking for lighter options, consider these swaps:

Lower Sugar: Reduce the honey to 1 tablespoon or use a sugar-free honey substitute. The corn itself is naturally sweet.
Lighter Creaminess: Use reduced-fat cream cheese (Neufchâtel) instead of full-fat. The sauce will be slightly less rich but still creamy.
Vegan Option: Substitute the salted butter with a vegan butter alternative, use maple syrup instead of honey, and use a plant-based cream cheese.
Add Herbs: While not “healthier,” adding fresh chopped chives or parsley at the end adds a nice pop of color and fresh flavor.

Serving Suggestions

This Honey Butter Skillet Corn is a superstar side dish that pairs well with almost any main course.

Holiday Feasts: This is a perfect, easy side dish for Thanksgiving, Christmas, or Easter. It’s a delicious step up from plain corn and comes together in minutes, freeing up your oven.
Barbecue Buddy: Serve alongside grilled chicken, BBQ ribs, pulled pork, or burgers. Its sweet and savory profile is a perfect match for smoky flavors.
Weeknight Comfort: Pair it with simple weeknight meals like baked chicken breasts, pork chops, or meatloaf.
Taco Topping: A spoonful of this creamy corn would be a delicious and unexpected addition to taco night!

Common Mistakes to Avoid

This recipe is simple, but for the best results, avoid these minor issues:

Burning the Honey: Honey can burn quickly over high heat. Solution: Keep the heat at medium-high and stir the butter and honey as they melt together. Don’t walk away during Step 1.
Watery Sauce: This can happen if the corn releases a lot of water and the sauce doesn’t thicken. Solution: Ensure you cook the corn until the excess water has evaporated before adding the cream cheese. If the final sauce is too thin, let it simmer for an extra minute or two, stirring, to reduce.
Lumpy Sauce: Using a cold, solid block of cream cheese can result in lumps. Solution: Cut the cream cheese into small chunks, as directed, so it melts quickly and evenly into the hot corn.

Storing Tips

Leftovers are fantastic and reheat beautifully!

Refrigerate: Let the corn cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of milk or cream if the sauce has thickened too much. You can also reheat it in the microwave, stirring halfway through.
Freezing: Freezing is generally not recommended as the cream cheese-based sauce can separate or become grainy upon thawing. This dish is best enjoyed fresh or refrigerated.

Conclusion

This Honey Butter Skillet Corn is one of those magic recipes – six simple ingredients, 15 minutes, and one pan yield a side dish that is truly crave-worthy. It’s creamy, sweet, savory, and incredibly versatile. Whether you’re looking for a last-minute holiday side or a way to make a simple weeknight dinner feel special, this creamed corn with a twist is a recipe you’ll make again and again!

Ready to try the best corn of your life? Give this easy recipe a try and let us know what you served it with in the comments below! Don’t forget to rate the recipe and subscribe for more easy, delicious side dish ideas!

FAQs

Q1: Can I use canned corn instead of frozen?

Yes, you can! You’ll need about two (15-ounce) cans of sweet corn. Be sure to drain them very well before adding them to the hot honey butter. The cooking time in Step 2 will be shorter, as you just need to heat the corn through (about 3-5 minutes).

Q2: Can I use fresh corn off the cob?

Absolutely! Fresh corn is fantastic. You’ll need the kernels from about 3-4 cobs of corn. Sauté the fresh kernels in the honey butter for 5-7 minutes, or until tender-crisp.

Q3: Can I make this dish spicy?

Yes! A pinch of cayenne pepper or a finely diced jalapeño (sautéed for a minute before adding the corn) would be a delicious way to add a little heat to balance the sweetness.

Q4: My sauce “broke” or looks oily. What happened?

This can happen if the heat is too high when the cream cheese is added, causing the fats to separate. Solution: Always reduce the heat to medium or medium-low before adding the cream cheese, and stir gently and constantly until it just melts.