Save I was standing in my tiny apartment kitchen one Tuesday, trying to make something—anything—that felt like a real meal after a long day at work. A bag of frozen corn stared back from the freezer, and somehow that humble bag turned into the creamiest, most buttery discovery of my year. Now its the side dish my actually good cook friends ask me to bring to dinner parties.
Last Thanksgiving, my aunt who never asks for recipes actually texted me the next day for this one. My cousin kept taking little spoonfuls while we were setting the table, which I pretended not to notice. That is when I knew this corn had officially graduated from weeknight side to holiday table material.
Ingredients
- Unsalted butter: Four tablespoons gives you that rich restaurant style coating, but salted works if that is what you have—just adjust the added salt accordingly.
- Cream cheese: Two ounces cubed creates that velvety sauce without being heavy or overwhelming the sweet corn flavor.
- Frozen sweet corn: Four cups (about 600 g) works perfectly here, though fresh corn cut from four or five ears is incredible in late summer.
- Honey: Two tablespoons caramelizes beautifully in the butter and balances the savory cream cheese elements.
- Kosher salt: Half a teaspoon lets you season to taste without overpowering the natural sweetness.
- Freshly ground black pepper: A quarter teaspoon adds just enough subtle warmth and depth.
Instructions
- Melt the butter:
- In a large skillet over medium heat, let the butter melt until it gets foamy and fragrant—this means it is ready to work its magic.
- Sauté the corn:
- Add the corn and let it cook for five to six minutes, stirring occasionally until it is heated through and starting to pick up golden color.
- Create the creamy sauce:
- Stir in the cream cheese and honey, then keep the pan moving for two to three minutes until everything melts together into glossy perfection.
- Season and serve:
- Add your salt and pepper, give it one last mix, then serve it warm with maybe an extra pat of butter on top because why not.
Save My roommate walked in while I was testing this recipe and literally stood over the stove eating it straight from the skillet with a fork. That is the kind of immediate verdict that does not require further explanation. Now whenever corn goes on sale, I know exactly what is happening in my kitchen that week.
Making It Your Own
A pinch of smoked paprika or some chopped fresh chives right before serving takes this in a completely different but equally delicious direction. I have also added diced jalapeños when my spice loving brother comes over, and that tiny kick creates this incredible sweet heat situation. Sometimes I will swap in Greek yogurt for half the cream cheese just to see what happens—surprisingly good and slightly tangy.
What To Serve With Skillet Corn
This corn plays so nicely with roasted chicken, especially when the chicken has those crispy edges you get from a high heat roast. It is also the perfect partner for grilled meats—the sweetness balances out any char or smoke beautifully. I have even served it alongside holiday roasts when I want something lighter than the usual heavy creamed corn casseroles.
Make Ahead And Storage Tips
You can make this corn up to two days ahead and just reheat it gently in a pan or the microwave, though it is honestly best served fresh. Leftovers keep well in an airtight container for three or four days—the creaminess actually holds up surprisingly well. If reheating on the stove, add just a tiny splash of water or milk to loosen it back up.
- Fresh corn works beautifully here if it is summer and you have access to good ears—just cut the kernels off four or five cobs.
- A cast iron skillet creates those nice caramelized bits better than nonstick, but either will absolutely get the job done.
- Do not walk away while the honey is melting—that natural sugar goes from golden to burnt faster than you would think.
Save There is something so comforting about a dish that looks and tastes impressive but comes together in under twenty minutes. This honey butter skillet corn is exactly that kind of recipe—simple enough for Tuesday dinner, special enough for Sunday company.
Recipe FAQ
- → Can fresh corn be used instead of frozen?
Yes, fresh corn cut from 4–5 ears can replace frozen kernels, providing a sweet, crisp texture.
- → How can I add a spicy kick to this dish?
Stir in a pinch of cayenne pepper or diced jalapeños before serving for a gentle heat.
- → What cooking tools are recommended?
A large skillet and a wooden spoon or spatula work best to sauté the ingredients evenly.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.
- → How can the flavor be enhanced?
Adding smoked paprika or fresh chopped chives before serving can intensify the savory notes.