Name: Honey Butter Skillet Corn Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups fresh or frozen corn kernels; 3 tbsp unsalted butter; 2 tbsp honey; 2 tbsp cream cheese; Salt and black pepper, to taste; Chopped chives; Red pepper flakes; Smoked paprika; Shredded Parmesan

Why You’ll Love This Recipe

I love how simple this recipe is without sacrificing flavor. The natural sweetness of the corn pairs perfectly with rich butter, warm honey, and just a hint of cream cheese to tie it all together into a velvety finish. It’s versatile enough for both casual weeknight dinners and festive occasions. Plus, it’s all made in one pan, which means easy cleanup—my favorite kind of recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh or frozen corn kernels
unsalted butter
honey
cream cheese
salt and black pepper
optional garnishes: chopped chives, red pepper flakes, smoked paprika, shredded Parmesan

Directions

I start by heating a large skillet over medium heat and melting the butter until it sizzles.
I add the corn and stir it to coat every kernel in the butter, letting it cook for 4–5 minutes so some kernels caramelize just slightly.
Next, I drizzle in the honey and give everything a good stir, letting it bubble and cling to the corn.
I add the cream cheese in small dollops and stir until it melts and turns the mixture creamy and luscious.
Finally, I season to taste with salt and black pepper and serve it hot, straight from the skillet. If I’m feeling fancy, I’ll sprinkle on some chives or smoked paprika.

Servings and timing

This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
It’s the perfect side when I need something fast but delicious.

Variations

Sometimes I stir in crumbled bacon or finely chopped jalapeños for a savory, spicy twist. I’ve also made it with canned corn—just drained and patted dry first—and it still turns out great. If I want a smoky edge, I add a pinch of smoked paprika. For a dairy-free version, I swap in plant-based butter, vegan cream cheese, and use agave instead of honey.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the corn gently in a skillet over medium-low heat with a splash of water or broth to keep it from drying out. The creamy texture holds up really well, making it just as good the second time around.

FAQs

Can I use canned corn?

Yes, I’ve used canned corn many times. I just drain and pat it dry so it can caramelize properly in the skillet.

What if I don’t have cream cheese?

I’ve swapped in a splash of heavy cream or a spoonful of sour cream before. It changes the texture a bit but still tastes amazing.

Is this dish sweet or savory?

It’s a little of both. The honey adds sweetness, but the butter, cream cheese, and seasonings balance it out beautifully.

Can I make this ahead of time?

Yes, I often make it a few hours in advance and gently reheat before serving. It holds up really well.

What pairs well with this side dish?

I like serving it with grilled meats, BBQ chicken, roasted turkey, or even as part of a veggie bowl. It goes with almost anything.

Conclusion

Honey butter skillet corn is my secret weapon when I need a quick side dish that feels indulgent and comforting. The combination of sweet, buttery, and creamy flavors makes it irresistible, and it comes together in one pan with no fuss. Whether I’m cooking for two or a crowd, this is one recipe that always earns a spot on the table.