Name: Honey Butter Skillet Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups frozen corn (or canned/drained or fresh); 2 tbsp unsalted butter; 2 tbsp honey; 2 oz cream cheese, cut into cubes; Salt, to taste; Black pepper, to taste

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Honey Butter Skillet Corn is one of my favorite side dishes when I want something warm, buttery, and slightly sweet to complement a meal. It comes together in minutes using just a few simple ingredients, and it always adds a cozy, homey touch to the table. Whether I’m serving it alongside grilled meats, roast chicken, or holiday dishes, this corn never fails to please.

Why You’ll Love This Recipe

I love this recipe because it’s rich, creamy, and just a little bit sweet thanks to the honey—but not overly so. The butter gives it a silky finish, and the cream cheese adds just enough creaminess to make every bite feel indulgent. It’s a quick stovetop dish with no fancy steps, which means I can whip it up last minute and still impress. It also pairs beautifully with both sweet and savory mains. Honey Butter Skillet Corn

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen corn (or canned/drained or fresh off the cob)
Unsalted butter
Honey
Cream cheese
Salt
Black pepper

Directions

I start by melting butter in a large skillet over medium heat.
I add the corn and cook for about 5–7 minutes, stirring occasionally, until it’s heated through and starting to slightly caramelize.
I stir in the honey and mix well to coat all the corn evenly.
I add small cubes of cream cheese and stir until fully melted and combined.
I season with salt and black pepper to taste, then let it cook for another minute until the mixture is creamy and glossy.
I serve it warm straight from the skillet—it’s best when fresh and hot.

Servings and timing

This recipe serves 4 to 6 people as a side dish.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I like to add a pinch of red pepper flakes for a little heat, or chopped green onions for extra color and freshness. If I want more creaminess, I stir in a splash of milk or heavy cream. For a smoky touch, I use smoked paprika or roasted corn. I’ve also tried it with maple syrup instead of honey, and it adds a deeper sweetness that works really well for fall meals.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat, adding a splash of milk or butter to loosen the texture. It also reheats well in the microwave—just cover it loosely and heat in 30-second bursts, stirring in between. Honey Butter Skillet Corn

FAQs

Can I use canned corn for this recipe?

Yes, I often use canned corn—just make sure to drain it well before adding it to the skillet. It works great and saves time.

What does the cream cheese do?

The cream cheese gives the corn a rich, creamy texture and adds a mild tang that balances the sweetness of the honey.

Can I make this ahead of time?

Yes, I make it earlier in the day and reheat it just before serving. It holds up well and still tastes great when warmed.

Is this recipe kid-friendly?

Absolutely. The natural sweetness of the honey makes it a big hit with kids, and it’s a great way to get them to enjoy vegetables.

Can I make this dairy-free?

Yes, I’ve used vegan butter and dairy-free cream cheese alternatives, and the results are still creamy and delicious. I just check the labels for flavor and consistency.

Conclusion

Honey Butter Skillet Corn is a quick and comforting side dish that brings warmth and flavor to any meal. With just a handful of ingredients, I can turn plain corn into something creamy, sweet, and totally crave-worthy. It’s easy enough for weeknights but tasty enough for special occasions—and once I make it, it always ends up on my repeat list.