Honey Butter Skillet Corn is an incredibly easy 15-minute side dish that combines the sweetness of honey with the rich creaminess of cream cheese. It is the perfect solution for busy weeknights when you need a vegetable that the whole family will actually enjoy.
Table of Contents
Why You Will Love This Recipe
There are many reasons why this Honey Butter Skillet Corn will become a staple in your recipe rotation. First, it requires only one pan, which means cleanup is a total breeze. Second, it uses frozen corn, making it a budget-friendly option that you can whip up any time of the year. Finally, the combination of honey and cream cheese creates a velvety, sweet sauce that elevates basic corn into a gourmet-style side dish that even picky eaters will love.
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn (gold n’ white or sweet yellow corn)
- 2 ounces cream cheese, cut into small chunks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions
- Place a large skillet over medium-high heat. Add the salted butter and honey to the pan.
- Stir the butter and honey together until they are completely melted and combined.
- Add the bag of frozen corn to the skillet. Cook for 5 to 8 minutes, stirring occasionally, until the corn is heated through and tender.
- Drop the cream cheese chunks into the skillet and sprinkle in the salt and black pepper.
- Stir the mixture constantly for about 3 to 5 minutes. The cream cheese will melt and create a thick, creamy glaze over the corn.
- Once the sauce is smooth and the corn is well-coated, remove from heat and serve immediately.
Expert Tips / Pro Tips
To get the best results with your Honey Butter Skillet Corn, keep these professional tips in mind:
Use Salted Butter: The salt in the butter helps balance the sweetness of the honey. If you only have unsalted butter, you may want to add an extra pinch of salt at the end.
Don’t Overcook: Frozen corn only needs a few minutes to become tender. Overcooking it can lead to a mushy texture, so keep an eye on the clock during the first stage of cooking.
Cream Cheese Temperature: While you can use cold cream cheese, letting it sit at room temperature for a few minutes before adding it to the skillet will help it melt into the sauce much faster.
Variations & Substitutions
While the base recipe for Honey Butter Skillet Corn is delicious, you can easily customize it to suit your tastes:
Spicy Twist: Add a pinch of crushed red pepper flakes or a teaspoon of diced jalapeños for a sweet-and-heat flavor profile.
Herb Infusion: Stir in fresh chopped chives, parsley, or even a little bit of fresh thyme at the very end for a pop of color and earthy flavor.
Canned Corn: If you do not have frozen corn, you can use two 15-ounce cans of corn. Just make sure to drain them very well before adding them to the honey and butter mixture.
Serving Suggestions
This versatile side dish pairs beautifully with a variety of main courses. It is a natural fit for BBQ chicken, grilled steaks, or roasted pork chops. Because it is so creamy, it also serves as a wonderful contrast to spicy dishes like blackened tilapia or chili-rubbed chicken breasts. For a holiday meal, it can serve as a faster, stovetop alternative to traditional baked corn casseroles.
Storage, Freezing & Reheating
Storage: Place any leftover Honey Butter Skillet Corn in an airtight container and store it in the refrigerator for up to 3 to 4 days.
Freezing: You can freeze this dish for up to 2 months, though the texture of the cream cheese sauce may change slightly upon thawing.
Reheating: For the best results, reheat the corn in a small skillet over low heat, stirring frequently. If the sauce seems too thick, add a teaspoon of water or milk to loosen it up. You can also reheat it in the microwave in 30-second intervals until warm.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 161 kcal |
| Carbohydrates | 24g |
| Protein | 3g |
| Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 165mg |
| Sugar | 6g |
Honey Butter Skillet Corn
Ingredients
Equipment
Method
- Place a large skillet over medium-high heat. Add the salted butter and honey to the pan.2 tablespoons salted butter, 2 tablespoons honey
- Stir the butter and honey together until they are completely melted and combined.
- Add the bag of frozen corn to the skillet. Cook for 5 to 8 minutes, stirring occasionally, until the corn is heated through and tender.1 bag frozen corn
- Drop the cream cheese chunks into the skillet and sprinkle in the salt and black pepper.2 ounces cream cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Stir the mixture constantly for about 3 to 5 minutes. The cream cheese will melt and create a thick, creamy glaze over the corn.
- Once the sauce is smooth and the corn is well-coated, remove from heat and serve immediately.
Notes
FAQ
Can I use low-fat cream cheese for this recipe?
Yes, you can use Neufchâtel or low-fat cream cheese. The sauce might be slightly thinner than if you used full-fat cream cheese, but it will still be delicious and creamy.
Is this recipe gluten-free?
Yes, all the primary ingredients in Honey Butter Skillet Corn are naturally gluten-free. However, always check the labels on your frozen corn and cream cheese to ensure there are no hidden additives.
Can I make this ahead of time?
While this dish is best served fresh, you can make it an hour or two in advance and keep it warm in a slow cooker on the warm setting. If it sits too long, the sauce may thicken, so just stir in a tiny bit of milk before serving.