Description
Honey Butter Skillet Corn is a quick and creamy side dish that transforms frozen corn into a buttery, sweet, and tangy delight with just a few pantry staples.
Ingredients
- 2 tablespoons butter (salted or unsalted)
- 2 tablespoons honey
- 1 pound (16 oz / about 4 cups) frozen corn (no need to thaw)
- 2 ounces cream cheese, cut into small cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large skillet over medium-high heat, melt the butter and honey until bubbly and combined.
- Add the frozen corn directly into the skillet and cook, stirring occasionally, for about 5–8 minutes until heated through.
- Stir in the cream cheese cubes, salt, and pepper. Continue cooking for another 2–5 minutes, stirring often, until the cream cheese melts into a creamy sauce.
- Taste and adjust seasoning if needed. Serve immediately for best texture.
Notes
- You can substitute fresh (about 5 ears) or canned corn (2 drained 15-oz cans).
- Enhance flavor with diced red onion, bell pepper, or jalapeño.
- Add a pinch of cayenne or drizzle of sriracha for heat.
- Mascarpone or Greek yogurt can replace cream cheese if needed.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat gently with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 6g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
