This creamy honey butter skillet corn is the perfect sweet and savory side dish. It’s rich with buttery flavor, kissed with a hint of honey, and made silky-smooth thanks to melty cream cheese. Quick to make in one pan, it’s ideal for busy weeknights, holiday meals, or anytime I want a comforting veggie dish that everyone will devour.
Why I Love This Recipe
I love how fast and easy this skillet corn comes together—no fancy ingredients, just a handful of kitchen staples. The combination of sweet honey and rich cream cheese creates an irresistible sauce that clings to every kernel. It’s cozy, crowd-pleasing, and pairs beautifully with anything from roast chicken to BBQ ribs. Plus, I can swap in fresh or canned corn depending on what I have on hand.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
2 tablespoons honey
16 ounces frozen corn
2 ounces cream cheese, cubed
¼ teaspoon salt
¼ teaspoon black pepper
Directions
I place a skillet over medium heat and melt the butter with the honey.
Then I add the frozen corn and cook, stirring occasionally, for 5 to 8 minutes, until it’s heated through.
Next, I stir in the cubed cream cheese, salt, and pepper. I keep stirring until the cream cheese melts and everything is creamy and well combined, about 3 to 5 minutes.
I remove the skillet from the heat and serve it up immediately while it’s warm and luscious.
Servings and Timing
This recipe makes 6 servings and takes just 15 minutes from start to finish. That includes 5 minutes of prep time and about 10 minutes on the stove—perfect for last-minute meals or quick side dishes.
Variations
I sometimes swap frozen corn for canned (drained) or fresh corn if I’ve got it on hand.
For a spicy kick, I like to add a pinch of cayenne pepper or a dash of hot sauce.
A sprinkle of chopped green onions on top adds an extra layer of flavor.
I occasionally stir in a splash of milk if I want it slightly thinner or creamier.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 to 5 days. To reheat, I gently warm the corn on the stove over low heat or microwave it in short bursts, stirring often. If it thickens too much, I just add a splash of milk or cream to loosen it up.
FAQs
What can I use instead of cream cheese?
I can substitute mascarpone, sour cream, or a little heavy cream if I don’t have cream cheese on hand.
Can I make this dish ahead of time?
Yes, I can make it a day ahead and store it in the fridge. I just reheat gently and stir in a splash of milk if needed to bring back the creaminess.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. I just make sure the labels on my butter and cream cheese confirm that.
Can I use fresh or canned corn?
Absolutely. I use fresh corn cut from the cob in summer, or canned corn (drained well) when I want extra convenience.
How can I make this recipe dairy-free?
I can use vegan butter and dairy-free cream cheese alternatives to keep it creamy and still delicious without dairy.
Conclusion
This creamy honey butter skillet corn is one of my favorite quick side dishes. It brings together sweet, savory, and creamy in one comforting skillet. Whether I’m hosting guests or just making a weeknight dinner, I know this dish will disappear fast.
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