Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Butter Skillet Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Try this quick and easy honey butter skillet corn recipe! Sweet, creamy, and made in just one skillet—perfect for weeknight dinners or family gatherings.

  • Total Time: 17 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 tablespoons butter I use salted
  • 2 tablespoons honey
  • 1 bag (16 oz) frozen corn
  • 2 ounces cream cheese cut into chunks
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Melt the butter and honey: Start by heating your skillet over medium-high heat. Add the butter and honey to the pan, stirring occasionally as they melt together. You’ll want to wait until they form a glossy mixture—just be sure to keep an eye on it so the honey doesn’t caramelize too quickly and burn.
  2. Add the corn: Once your butter and honey are melted and combined, toss in the frozen corn. It’ll sizzle a bit at first, which is exactly what you want! Stir everything together so that the corn gets nicely coated. Let the corn cook for about 5 to 8 minutes, stirring occasionally, until it’s heated through and tender. Pro tip: if you like a little extra texture, you can let the corn sit undisturbed for a minute or two to get some caramelized, golden-brown spots.
  3. Add the cream cheese, salt, and pepper: Now comes the fun part. Add in the cream cheese chunks, along with the salt and pepper. Stir everything together until the cream cheese melts and forms a creamy sauce. This should take about 3 to 5 minutes. You’ll know it’s done when the sauce is thick and coats every kernel of corn.
  4. Serve immediately: This dish is best enjoyed right away when it’s still warm and creamy, but trust me, the leftovers reheat beautifully too (more on that in a bit!).

Notes

If you find yourself with leftovers (though that rarely happens in my house!), this dish keeps really well. Store the corn in an airtight container in the fridge, and it’ll last for up to 3 days. When you’re ready to reheat, just pop it in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave it in short bursts, though the stovetop method helps retain some of that caramelized flavor from the butter.

If the dish seems a little dry when reheating, add a splash of milk or cream to bring back the creamy texture.

  • Author: Nora
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Dinner

Find it online: https://recipevibe.com/honey-butter-skillet-corn-recipe/