Description
Honey Butter Skillet Corn is a simple yet irresistible side dish that transforms frozen corn into a creamy, buttery, and mildly sweet treat. Cream cheese and honey are melted together with butter to coat the golden corn in a luscious sauce—perfect for holiday tables or easy weeknight dinners alike.
Ingredients
Basic Ingredients
- 2 tablespoons butter (salted recommended)
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn (any type, such as gold n’ white corn)
Creamy Finish
- 2 ounces cream cheese, cut into chunks
Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the Butter and Honey: Place a skillet over medium-high heat. Add the butter and honey, stirring until both are fully melted and well combined to form a glossy mixture.
- Cook the Corn: Add the frozen corn directly to the skillet. Cook for 5–8 minutes, stirring occasionally, until the corn is heated through and tender. The mixture should begin to sizzle and the kernels will plump up.
- Add Cream Cheese and Seasonings: Lower the heat to medium. Add the cream cheese chunks, salt, and black pepper. Stir continuously for about 3–5 minutes until the cream cheese melts completely and the sauce becomes creamy and coats the corn evenly.
- Serve: Remove from heat and serve immediately, while warm and creamy. Store leftovers refrigerated in a covered container.
Notes
- This recipe yields 6 standard side dish servings; for smaller portions (such as for young children), you may get up to 8 servings.
- Any variety of frozen corn will work—gold n’ white is especially delicious but not required.
- To reheat, gently warm in the microwave or on the stovetop with a splash of milk if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 161 kcal
- Sugar: 6 g
- Sodium: 165 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
