Honey Butter Skillet Corn

How to Make Honey Butter Skillet Corn

Melt & mix – In a skillet over medium-high heat, melt butter and honey together.
Cook the corn – Add frozen corn and sauté 5–8 minutes, stirring occasionally, until heated through.
Make it creamy – Add cream cheese, salt, and pepper. Stir until the cream cheese melts and the corn is coated in that velvety sauce (about 3–5 minutes).
Serve hot – Dish it up right away for maximum creaminess.

What to Serve With Honey Butter Skillet Corn

Crispy fried chicken or roasted chicken thighs
Grilled steak or BBQ ribs
A light green salad for balance
Holiday mains like turkey or ham

Tips for the Best Results

Don’t skip the honey—it’s what makes this corn pop!
Use a nonstick skillet for easy stirring.
If reheating, add a splash of milk or cream to bring back the creaminess.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, adding a touch of cream if needed.
Not freezer-friendly (the texture changes).

FAQ

Can I make this ahead of time?
Yes! Cook it up to 1 day in advance and reheat on the stove before serving.

Can I use canned corn instead of frozen?
You can, but drain it well. Frozen has a fresher taste and better texture.

Is this dish sweet or savory?
It’s a perfect balance—sweet from honey, savory from butter and cream cheese.

Nutritional Information (per serving, based on 6)

Calories: ~160
Fat: 8g
Carbs: 20g
Protein: 3g

Final Thoughts

If you’re searching for a side dish that’s comforting, creamy, and a guaranteed crowd-pleaser, this Honey Butter Skillet Corn is it. It’s one of those recipes you’ll find yourself making over and over—because it’s just that good.