Honey Butter Skillet Corn (Printable)

Tender corn sautéed in honey butter, creamy and slightly caramelized for a delicious, savory-sweet side.

# Components:

→ Dairy & Fats

01 - 4 tablespoons unsalted butter
02 - 2 ounces cream cheese, cubed and softened

→ Vegetables

03 - 4 cups frozen sweet corn kernels

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

05 - ½ teaspoon kosher salt, or to taste
06 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Heat butter in a large skillet over medium heat until it becomes foamy.
02 - Add the corn and cook for 5 to 6 minutes, stirring occasionally, until warmed through and slightly golden.
03 - Stir in cream cheese and honey, cooking continuously for 2 to 3 minutes until the cream cheese melts completely and the mixture is creamy.
04 - Add salt and pepper to taste, stirring well to ensure even seasoning.
05 - Remove from heat and serve warm. Garnish optionally with additional butter or a drizzle of honey.

# Expert Advice:

01 -
  • It's done in 20 minutes flat, which means you can add it to your dinner plan at the last possible moment.
  • The honey butter creates this silky, caramelized coating that tastes decadent but uses just a handful of ingredients.
  • Works with frozen corn, so you're never waiting for the perfect ear to show up at the market.
02 -
  • Don't skip softening the cream cheese—cold cubes will break into grainy chunks instead of melting into that creamy glaze you're after.
  • Medium heat is your friend here; turn it up and you'll scorch the butter before the corn even warms through, which turns the whole dish bitter.
03 -
  • Cream cheese that's already softened melts into the sauce instead of creating lumps—set it out while you're prepping your other ingredients.
  • The key to deep golden corn is patience and occasional stirring; rushing this step means you miss those caramelized flavors that make the whole dish sing.
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