Honey Butter Skillet Corn takes less than 20 minutes and only has 6 simple ingredients. Tender corn kernels in a velvety sweet cream sauce will be your new favorite easy corn recipe. You'll never make frozen corn any other way after making this- it's just that good!
Why you'll love this recipe
I love this hot Honey Butter Skillet Corn recipe because it can be made for any occasion. It's fancy enough for holidays like Thanksgiving and Christmas, but it's also quick and simple enough to make for a weeknight side dish!
It's rich, creamy, and delicious- you'll want to make it again and again!
All you need for this honey butter skillet corn recipe are 6 simple and easy-to-find ingredients:
- Frozen corn kernels
- Cream cheese
- Salt and pepper
In a medium-sized skillet, melt the butter and honey over medium-high heat. Add the frozen corn kernels and cook for 8 to 10 minutes, or until cooked through.
Add the cream cheese chunks, salt, and pepper. Continue cooking for another 5 minutes, while stirring occasionally.
Once the cream cheese has melted into the honey butter sauce, serve immediately!
Tips & tricks
Use canned corn. Swap out the 16-ounce bag of frozen corn kernels with 2 15-ounce cans of drained sweet corn. Reduce the cooking time in Step 1 to 5 to 6 minutes.
Use salted or unsalted butter. For this recipe, I usually use unsalted butter. If you use salted butter, you may need to adjust the salt as needed.
- 12-inch Cast Iron Skillet. My cast irons are definitely one of my favorite ways to cook food! You can make pizza, breadsticks, and even desserts! Needless to say, it's one of my most used pans (especially the 12-inch).
I love having leftovers (it's so good why not have it twice!?) and this recipe stores so well! I usually end up doubling this recipe to enjoy it again the next day.
Store any leftovers (if you have any!) in an airtight container and refrigerate for up to four days.
You'll only need two ounces of cream cheese for this honey butter corn recipe. One block is 8 ounces so you could use the leftover 6 ounces to make Baked Jalapeno Poppers.
My favorite way to reheat this recipe is in the microwave (in a microwave-safe container, of course!). Honey Skillet Corn can also be reheated on the stove using a small saucepan- adding a splash of milk if needed.
More veggie sides
- Buttery Garlic Green Beans
- Beer Battered Mushrooms
- Cheesy Hash Browns
- Crispy Fried Potatoes
- Cheesy Ranch Potato Slices
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Creamy Honey Butter Skillet Corn
- 16 oz frozen corn kernels
- 2 tablespoon butter
- 2 tablespoon honey
- 2 oz cream cheese cut into chunks
- ½ teaspoon salt
- ¼ teaspoon pepper
- Over medium-high heat, melt the butter and honey in a skillet. Add the frozen corn and cook for 8 to 10 minutes, or until cooked through.
- Add the cream cheese, salt, and pepper. Continue cooking for another 5 minutes, stirring occasionally.
- Once the cream cheese has melted into the honey butter sauce, serve immediately!
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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Did you enjoy Honey Butter Skillet Corn? Be sure to leave a rating and a comment below!
Best way to reheat this receipe?
Hi Theresa! My favorite way to reheat is in the microwave. Alternatively, you can reheat honey corn in a saucepan on the stovetop, adding a splash of milk if needed. Hope you enjoy!