Honey Butter Skillet Corn (Printable)

Tender sweet corn cooked with honey and butter for a creamy, caramelized side dish.

# Ingredient list:

→ Dairy & Fats

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

→ Vegetables

03 - 4 cups frozen sweet corn kernels (approximately 600 grams), 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

# Step-by-Step Guide:

01 - In a large skillet over medium heat, melt the butter until it becomes foamy.
02 - Add the corn and sauté for 5 to 6 minutes, stirring occasionally, until heated through and lightly golden.
03 - Stir in the cream cheese and honey, continuing to cook while stirring constantly until the cream cheese is fully melted and the mixture is creamy, about 2 to 3 minutes.
04 - Add salt and black pepper to taste and mix thoroughly to combine all flavors.
05 - Remove from heat and serve warm; optionally garnish with additional butter or a drizzle of honey.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you can make it on nights when you'd normally resort to something plain.
  • The cream cheese creates an unexpectedly silky sauce that makes frozen corn taste like something you'd find at a fancy dinner.
  • It's naturally vegetarian and gluten-free, so it works for nearly any table without any fussy substitutions.
02 -
  • Don't add the cream cheese until the corn has already started to caramelize slightly—if you add it too early, the cream cheese just sits there instead of melting into a silky sauce.
  • Taste the corn before you season it fully, because frozen corn varies in sweetness depending on the brand, and you don't want to over-salt something that's already perfect.
03 -
  • Use a large skillet with plenty of surface area so the corn spreads out and gets that light golden color instead of steaming in a crowded pan.
  • If your cream cheese is cold and doesn't melt smoothly, cube it smaller or let it sit at room temperature for 10 minutes before adding it to the warm corn.
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