Honey Butter Skillet Corn: The Best Side Dish For Every Occasion

I make this one a lot when I want something warm and easy that still feels special. Honey Butter Skillet Corn hits that sweet spot sweet, a tiny bit salty, and creamy all at once. I first tried a version of it on a chilly weeknight and it stuck. You can have it ready before the main dish comes out of the oven.

If you like quick sides with simple pantry ingredients, you might also enjoy the baked pears with feta and honey I put together. That one shares the same kind of sweet-savory balance.

Why make this recipe

Because it’s fast. And because it tastes like more work than it takes. A handful of ingredients. One skillet. No complicated steps.

Most days I want a side that doesn’t compete with the main. This one complements roasted chicken, pork chops, or a simple weeknight roast. It also turns frozen corn yes, the bag from the freezer into something cozy and a little special. And yes, the cream cheese really does make it feel indulgent.

How to make Honey Butter Skillet Corn

You’ll melt butter and stir in honey, then add the frozen corn so every kernel picks up that sweet-butter coating. Once the corn is hot, turn the heat down and drop in cream cheese chunks. Stir until it melts into a creamy sauce. Let it simmer a couple minutes to marry the flavors, and you’re done.

It takes about 15 minutes from start to finish. No thawing, no fuss. If you want a tiny twist, think about tossing in a few fresh herbs at the end. (I learned this the hard way don’t overdo the herbs.)

If you want another easy side idea to pair with this, check out that cozy bloody red velvet popcorn I tried last year different vibe, same sort of fun with simple ingredients.

Ingredients You’ll Need To Make Honey Butter Skillet Corn

2 tbsp salted butter – adds richness and depth
2 tbsp honey – for a touch of natural sweetness
1 bag (16 oz) frozen corn – the base of the dish
2 oz cream cheese, cut into chunks – makes it extra creamy

Directions and Easy Steps

1️⃣ Melt the butter:, In a medium skillet over medium heat, melt the butter until it covers the bottom of the skillet, preventing any sticking.
2️⃣ Add the honey:, Once the butter has fully melted, stir in the honey until it’s well incorporated with the butter, creating a sweet and savory base.
3️⃣ Cook the corn:, Add the frozen corn to the skillet, stirring constantly to coat each kernel with the honey-butter mixture. Cook for about 5-7 minutes, or until the corn is heated through.
4️⃣ Melt in the cream cheese:, Reduce the heat to low and add the cream cheese chunks. Stir gently until the cream cheese melts and combines with the corn, creating a smooth, creamy texture.
5️⃣ Simmer and serve:, Allow the mixture to simmer for an additional 2-3 minutes, stirring occasionally, until everything is heated through and fully blended. Serve hot, and enjoy the sweet, creamy goodness!

How to serve it

Serve it straight from the skillet if you like a homely look. It pairs well with roasted meats, grilled sausages, or a simple baked fish. I also spoon it over toasted bread for a lazy lunch once in a while. No need to decorate.

If you feed kids, they often like this plain. If you’ve got adults at the table, scatter a few chives or a grind of black pepper over the top. That’s it.

Storing leftovers

Cool the corn a bit, then transfer to an airtight container. It keeps in the fridge for 3–4 days. Reheat gently in a skillet over low heat so the cream cheese warms back into a smooth texture. Add a splash of milk if it gets too thick.

You can also freeze it, but the texture shifts a bit. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly.

Kitchen tips To Perfect Honey Butter Skillet Corn

Use a medium skillet so the corn has room to move. If you crowd it, the kernels steam rather than brown a little. A tiny bit of color adds flavor. I usually use salted butter, but if you only have unsalted, add a pinch of salt.

Cut the cream cheese into small chunks so it melts faster. Stirring constantly when you add the frozen corn helps prevent sticking and spreads the honey-butter coating evenly. If the mixture looks dry while reheating later, a splash of milk or a teaspoon of butter brings it back to life.

If you like a contrast, add a squeeze of lemon at the end. It brightens things up. (Here’s the thing I don’t always do that, but when I do, it’s a nice lift.) For a cozy dinner, you could serve it with a bowl of butternut squash sweet potato soup on the side.

Variations To Try

• Add cooked bacon bits for a smoky crunch.
• Stir in a handful of grated cheddar at the end for extra richness.
• Toss in chopped jalapeño or a pinch of cayenne if you want heat.
• Use fresh corn in summer cook it briefly and skip the thaw step.

Keep it simple or tweak it. Either way, it comes together fast.

FAQs

Q: Can I use fresh corn instead of frozen?
A: Yes. Cut the kernels off the cob and cook them 3–5 minutes until tender. Fresh will be sweeter and give a little more texture.

Q: Is this dish gluten-free?
A: Yes , the ingredients listed are gluten-free. Always check labels if you use add-ins.

Q: Can I make this dairy-free?
A: You can swap the butter for a dairy-free spread and use a dairy-free cream cheese. The texture changes a bit, but it still works.

Q: How do I stop the corn from getting mushy?
A: Don’t overcook it. Cook until heated through and just tender. Keep the heat at medium and stir so it doesn’t sit and steam.

Q: Can I add other vegetables?
A: Sure. Peppers or onions soften well if you cook them a few minutes before adding the corn. Just don’t add too many ; this recipe shines in its simplicity.

Q: Will it thicken as it sits?
A: Yes. The cream cheese firms up when cool. Reheat gently and stir in a splash of milk if you want creamier texture.

Conclusion

I hope this gives you an easy, feel-good side to reach for. If you want to peek at a similar family-style version, see the slightly different take over at Together as Family’s honey butter skillet corn for another home-cook’s spin. And if you like comparing small changes in recipes, there’s a great write-up with tips at The Cooking Jar’s honey butter skillet corn.

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