Honey Butter Skillet Corn

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Honey Butter Skillet Corn

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Ingredients

  • 2 tablespoons butter (salted preferred)
  • 2 tablespoons honey
  • 1 (16-ounce / 450 g) bag frozen corn (or 3 cups fresh corn kernels)
  • 2 ounces (about 60 g) cream cheese, cut into small cubes
  • Salt and pepper, to taste

Optional:

  • A pinch of chili flakes or smoked paprika for a slight kick
  • Fresh parsley or chives for garnish

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Instructions

  1. Melt the butter and honey
    • In a large skillet, melt butter over medium heat.
    • Stir in the honey until combined and bubbling slightly (about 1 minute).
  3. Add the corn
    • Pour in the corn kernels (frozen or fresh).
    • Stir well to coat all the corn with the honey butter.
    • Cook for 5–7 minutes, stirring occasionally, until the corn is hot and slightly golden at the edges.
  5. Add the cream cheese
    • Reduce the heat to low.
    • Add the cream cheese cubes and stir until completely melted and the sauce becomes creamy and thick — about 2–3 minutes.
  7. Season and serve
    • Taste and season with salt and pepper as desired.
    • Optional: sprinkle a pinch of chili flakes or paprika for extra flavor.
    • Garnish with fresh herbs if you like.

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Serve with:

  • Grilled chicken, steak, or barbecue
  • Mashed potatoes or rice
  • Thanksgiving or holiday meals

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Tips

  • You can use canned corn (drained) if that’s what you have — just reduce cooking time slightly.
  • For extra sweetness, drizzle a little extra honey on top before serving.
  • Store leftovers in the fridge up to 3 days, and reheat gently on the stove.

Would you like me to give you a spicy version or a cheesy version of this recipe next?

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