This quick and easy honey butter skillet corn is the perfect side dish solution to round out any meal! Frozen corn is sauteed with butter, honey, cream cheese, and seasonings for a sweet and creamy dinnertime addition.
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If there is one vegetable side dish my family is always eager to eat, it's corn!
This honey butter corn is a great way to enjoy the vegetable beyond boiling, steaming, or roasting in the oven.
The addition of honey, butter, and cream cheese results in a satisfying and lingering flavor you will crave meal after meal.
This easy corn side dish idea is perfect all year long and especially great to serve for Easter, Thanksgiving, or other family gatherings. It's been our Thanksgiving corn recipe for years now!
Add on to meals with main dishes such as whole grilled turkey, marinated chicken drumsticks, or air fryer salmon for meals everyone will love!
You don't need anything fancy to whip up this recipe for sweet corn. All you need is:
- Frozen bi-color corn: This blend of white and yellow sweet corn makes the dish more interesting than just yellow corn. You can also use fresh, but make sure to pre-boil the corn before adding it to the skillet.
- Butter: The base of the honey butter sauce that makes this side dish extra decadent.
- Honey: For a touch of sweetness that lingers.
- Cream Cheese: The secret ingredient that takes creaminess to a whole new level.
- Salt and Pepper: To round out the flavor.
See the recipe card for the exact quantities of each ingredient.
As written, this recipe never fails! However, if you need to make substitutions, try these alternatives.
- Corn: Frozen bi-color is best, however, you can use canned in a pinch or use fresh if it is cooked ahead of time.
- Butter: Your favorite dairy-free butter alternative can be used in place of regular butter.
- Honey: Agave nectar or maple syrup can be used in place of honey but may change the flavor.
- Cream Cheese: You can omit this or use a cream cheese alternative if needed.
This recipe requires just a few simple kitchen tools that you likely have on hand already:
- Skillet: Non-stick is best but you can also use cast iron or steel.
- Measuring Cups and Spoons: This recipe is very forgiving but measuring cups and spoons allow you to make a perfect measurement.
- Spatula: This tool will help you mix everything while it's heating.
Besides that, you will just need a serving platter or bowl.
Making this honey skillet corn with butter recipe is so easy!
Start by heating the butter in a skillet over medium-low heat.
This low temperature will prevent the butter from browning and be the perfect temperature to warm the honey to a melting point without overcooking it.
Once the butter and honey and nice and melted, add the corn to the skillet.
Cook the corn, sauteeing often for about ten minutes or until it is warmed and cooked through.
Frozen corn will take ten minutes, but if you decided to use fresh, cooked corn it will need only about 5 minutes. Just enough time to heat it through.
Once the corn is piping hot and coated in the honey butter, you will add the cream cheese, salt and pepper.
Use the spatula to move the mixture around the skillet until creamy, melted, and mixed together.
I like to use the edge of the spatula to break up the cream cheese and decrease the melting time.
Once everything is thoroughly combined, you can take a taste test and adjust salt and pepper to your liking.
Remove the creamy honey butter-coated corn from the skillet and into the serving dish.
To give the corn an extra special touch, you can top with a little bit of minced parsley and a sprinkle of extra pepper.
Giving the visitor ideas on how they can change this skillet corn recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Dairy-Free - You can make this recipe without any dairy by using your favorite dairy-free butter and cream cheese alternatives.
- Vegan - Make it vegan by using dairy-free alternatives and agave nectar in place of the honey.
- Spice it up - Craving some spice? Add a pinch of cayenne when adding the salt and pepper for a sweet yet spicy side dish fix.
I prefer this dish when it's served fresh! If you are lucky enough to have leftovers they can be stored in an airtight container in the fridge for up to four days.
This recipe can also be frozen for up to three months. To warm, thaw overnight in the fridge and warm slowly on the stovetop over low heat.
Expert Tips and FAQS
I am so excited for you to try this recipe! Keep these tips in mind when making it:
- Frozen bi-color corn is best for both color and ease.
- If using fresh corn, be sure to boil it before cooking in a skillet
- Use medium-low heat to prevent butter and honey from overheating.
- Once the cream cheese is added, stir constantly for quicker melting.
Yes, you can but the corn will need to be precooked. Try a quick boil in salted water and remove from the cob, then prepare the rest of the recipe as instructed.
Yes, you can in a pinch, but frozen is preferred for better texture. If you use canned, be sure to drain it before adding it to the skillet.
Yes, you can make this in a nonstick, steel, ceramic, or cast iron pan.
More Easy Side Dish Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Honey Butter Skillet Corn
- 3 tablespoons butter
- 3 tablespoons honey
- 20 ounces frozen bi-color corn
- 2 ounces cream cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh parsley for garnish optional
- In a large skillet, melt the butter and honey over medium low heat.
- Add the frozen corn to the skillet and cook for 10 minutes or until the corn is cooked through.
- Add the cream cheese, salt and pepper and stir until the cream cheese is melted.
- Once cream cheese is melted, remove from skillet and serve.
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