Honey Butter Skillet Corn (Print Version)

Tender corn sautéed in honey butter for a creamy, savory-sweet side dish with rich flavor and texture.

# 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

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

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

# Steps to Follow:

01 - In a large skillet over medium heat, melt the butter until foamy.
02 - Add the corn and sauté for 5 to 6 minutes, stirring occasionally, until heated through and slightly golden.
03 - Stir in the cream cheese and honey. Continue cooking, stirring constantly, until the cream cheese is fully melted and the mixture is creamy, about 2 to 3 minutes.
04 - Add salt and pepper to taste and mix well to combine.
05 - Remove from heat and serve warm, optionally garnished with additional pats of butter or a drizzle of honey.

# Additional Tips::

01 -
  • It comes together in twenty minutes flat, no fuss, no complicated techniques.
  • The sweetness from honey plays so beautifully against salty butter that it feels like you're doing something fancy when you're really not.
  • Cream cheese melts into the corn and creates this silky, luxurious texture that tastes like it took hours.
02 -
  • If your cream cheese is cold from the fridge, it will clump and won't melt smoothly—always cube it and let it sit out for a few minutes before adding it to the pan.
  • The magic happens when you let the corn sit in the butter long enough to develop those golden spots; rushing this step means missing out on deeper flavor.
03 -
  • Don't let the butter brown too much in the first step—golden is beautiful, but brown tastes burnt and bitter.
  • The corn will continue to release moisture as it cooks, so if your mixture feels too wet after step 3, let it simmer uncovered for another minute to reduce slightly.
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