Honey Butter Skillet Corn (Print Version)

Tender corn sautéed in honey butter for a creamy, caramelized side dish.

# What You'll Need:

→ Dairy & Fats

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

→ Vegetables

03 - 4 cups frozen sweet corn kernels (or fresh if available)

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

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

# How to Make It:

01 - In a large skillet over medium heat, melt the unsalted butter until foamy.
02 - Add the corn kernels and sauté for 5 to 6 minutes, stirring occasionally, until heated through and lightly golden.
03 - Stir in the cubed cream cheese and honey; cook while stirring constantly until the cream cheese melts completely and the mixture becomes creamy, about 2 to 3 minutes.
04 - Season with kosher salt and freshly ground black pepper to taste, mixing thoroughly to combine.
05 - Remove from heat and serve warm; optionally garnish with additional butter or a drizzle of honey.

# Expert Tips:

01 -
  • It takes twenty minutes from start to finish and uses ingredients you probably already have in your kitchen right now.
  • The honey creates these gorgeous caramelized bits that make people think you spent way more time on it than you actually did.
02 -
  • Dumping cold cream cheese into a hot pan creates weird lumps, so cube it and let it soften on the counter while you gather everything else.
  • The honey will bubble up when it hits the butter, which is totally normal—just keep stirring and it will settle into this gorgeous glaze.
03 -
  • Letting the corn get slightly golden and caramelized before adding the cream cheese makes all the difference in final flavor.
  • Taste the corn before salting—some brands of frozen corn are saltier than others, and you can always add more but cannot take it back.
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