Honey Butter Skillet Corn Recipe

There’s something magical about the combination of sweet and savory, and this honey butter skillet corn recipe captures that perfectly. It’s one of those dishes that I love because it’s both indulgent and incredibly simple. Whether you’re pulling together a last-minute side dish or looking for something comforting to add to your table, this recipe has got you covered. Plus, who doesn’t love corn with creamy, buttery goodness? Let’s dive right into it!

this RECIPE

🍯 Why this honey butter skillet corn is a must-try

This recipe is a perfect blend of flavors. The sweetness from the honey paired with the richness of butter and cream cheese takes plain old corn to a whole new level. But beyond the taste, it’s the simplicity that gets me every time. It only takes a few ingredients (most of which you probably already have on hand) and comes together in about 10 minutes. Whether you’re making this for a quick weeknight dinner or a big holiday gathering, this dish will have everyone asking for seconds. Trust me—this recipe has earned its place in my regular rotation, and I have a feeling it’ll find a place in yours, too.

A memory from the kitchen

The first time I made this honey butter skillet corn, it was during a last-minute scramble for a side dish at a family barbecue. We had way too many mains and hardly any sides, and I remembered seeing something similar online. After a quick raid of the freezer and pantry, I threw this together, not expecting much. But when it hit the table, everyone was immediately asking what the secret was. The creamy, slightly sweet corn was a hit, and it’s now requested at nearly every family gathering. It’s funny how the simplest recipes often become the most cherished, right?

A little background on skillet corn

Fried corn is a classic Southern-inspired dish, often made with fresh corn, a little butter, and sometimes sugar or cream. My version adds a little indulgence with the cream cheese, while the honey adds a subtle sweetness that elevates the dish. Using frozen corn instead of fresh makes this recipe perfect year-round, no matter the season. It’s a modern twist on a classic favorite that’s delicious and comforting.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Here’s a quick breakdown of the main ingredients and how they come together in this dish:

• Butter: I love using salted butter for that extra bit of flavor. But if all you have is unsalted, just add a tiny pinch more salt. The butter creates the rich base for the sauce, helping to blend the flavors together.
• Honey: This is the sweet component, but it’s not overpowering. If you’re out of honey, you could substitute maple syrup, but honey brings a more subtle flavor that pairs perfectly with corn.
• Frozen corn: Super convenient and just as nutritious as fresh corn! If you’re feeling fancy, you can use fresh corn off the cob when it’s in season, but frozen works wonderfully here and cuts down on prep time.
• Cream cheese: This is the secret ingredient that makes the dish creamy and indulgent. If you don’t have cream cheese on hand, mascarpone would be a good substitute, but the tang of the cream cheese balances the sweetness from the honey perfectly.
• Salt and pepper: Just enough seasoning to bring everything together. Adjust to your taste, but don’t skimp on them—they’re essential to making the flavors pop.

Kitchen gear: What you need (and what you can totally skip)

All you really need for this recipe is a good skillet. I recommend using a heavy-bottomed one like cast iron because it distributes heat evenly and helps give the corn a little bit of color as it cooks. If you don’t have cast iron, any large skillet will work just fine. You’ll also need a spatula or wooden spoon for stirring, and that’s about it. This is one of those delightfully low-maintenance recipes where you don’t need a lot of fancy equipment—just a pan and some love!

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Melt the butter and honey: Start by heating your skillet over medium-high heat. Add the butter and honey, and let them melt together. As the butter melts, it’ll foam up a bit, and the honey will smell amazing as it warms. Stir them together to create a smooth, sweet-savory base for the corn.
2. Add the corn: Toss in the frozen corn (no need to thaw!) and stir so it’s evenly coated in the honey butter. Cook for about 5-8 minutes, stirring occasionally. You’ll know it’s done when the corn is tender and heated through. A little caramelization on the corn is a good thing, so don’t worry if you see a few pieces starting to brown.
3. Add cream cheese, salt, and pepper: Cut the cream cheese into chunks and add it to the skillet. It’ll melt as you stir, creating a creamy sauce that clings to each kernel of corn. This takes about 3-5 minutes, and once everything is smooth and well combined, you’re good to go. Taste it, and adjust the salt and pepper if needed. I usually sneak a few bites at this stage—quality control, of course!
4. Serve immediately: As tempting as it might be to make this ahead, it’s best served right away. The creaminess is at its peak when warm, though leftovers do reheat nicely (more on that later).

Recipe variations: because experimenting is fun!

This recipe is pretty flexible, so feel free to play around with it based on what you have or your dietary needs.

• Vegan version: You can make this dish vegan by swapping the butter for a plant-based alternative and using a dairy-free cream cheese. Agave syrup works well in place of honey, keeping that sweetness intact without any animal products.
• Gluten-free option: Luckily, this dish is naturally gluten-free, so no changes needed if you’re avoiding gluten!
• Spicy twist: If you like a little heat, try adding a pinch of red pepper flakes or a dash of cayenne when you add the salt and pepper. The sweetness of the honey and the heat of the pepper complement each other beautifully.
• Herbaceous upgrade: For a pop of freshness, stir in some chopped fresh herbs like parsley or chives right at the end. They add a lovely contrast to the rich, creamy corn.
• Seasonal switch-up: In the summer, try making this with fresh corn cut off the cob—just cook it a little longer to get a nice char. In the fall, a pinch of cinnamon or nutmeg can add a cozy, warm flavor.

Serving and presentation ideas

When it comes to serving, I like to dish this up in a rustic, family-style bowl. It’s a side dish that’s meant to be shared! To make it look a little extra special, you can garnish with a sprinkle of fresh herbs like parsley or chives for a pop of color. This honey butter skillet corn pairs well with almost anything—grilled chicken, roasted veggies, or even alongside a hearty salad.

For a more playful presentation, you could serve the corn in individual ramekins or small cast iron skillets. It adds a charming touch, especially if you’re hosting friends or family for a casual dinner.

drink pairings

For drinks, you’ll want something that complements the sweetness of the honey and balances the richness of the butter and cream cheese. Here are a few of my favorite pairings:

• Iced tea: A classic pairing with Southern-inspired dishes, a glass of unsweetened or lightly sweetened iced tea adds a refreshing contrast to the creamy corn.
• Sparkling water with citrus: The bubbles and brightness from a squeeze of lemon or lime in sparkling water provide a nice palate cleanser between bites.
• Lemonade: For a bit more sweetness, a cold glass of lemonade is a delightful match with this dish. The tang of the lemon balances out the richness beautifully.

Storage and reheating tips

If you have leftovers (which is rare in my house), they store well in the fridge. Transfer the corn to an airtight container, and it’ll keep for about 3-4 days. When you’re ready to reheat, just pop it in the microwave for a minute or two, or warm it up gently in a skillet over medium heat. If it looks a little dry, add a splash of milk or a small dab of butter to bring back the creaminess.

Adjusting for different serving sizes

This recipe is super easy to scale up or down, depending on how many people you’re serving. For a larger crowd, you can easily double the ingredients—just make sure your skillet is big enough to hold everything without overcrowding the pan. If you’re cooking for just two, you can halve the recipe without any issues. One thing I’ve noticed is that when scaling up, you may need to cook the corn a minute or two longer to ensure it heats evenly.

Common questions (and answers!)

1. Can I use fresh corn instead of frozen?
   Absolutely! Fresh corn works beautifully in this recipe, especially during peak corn season. Just cut the kernels off the cob and follow the same cooking instructions. You may need to cook it a couple of minutes longer to get that tender texture.
2. Can I make this ahead of time?
   It’s best served fresh, but you can make it ahead and reheat if needed. Just store it in the fridge and reheat it in a skillet or microwave before serving.
3. What can I use instead of cream cheese?
   If you don’t have cream cheese, mascarpone or even a bit of sour cream can work. The cream cheese adds a nice tang, though, so try to use it if possible!
4. Is this dish gluten-free?
   Yes, this recipe is naturally gluten-free, so no modifications are needed.
5. Can I freeze the leftovers?
   While technically you can freeze it, the texture might change slightly when thawed due to the cream cheese. It’s best enjoyed fresh or after a few days in the fridge.

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