Honey Butter Skillet Corn

This Honey Butter Skillet Corn is the kind of side you can pull together while the main dish rests. Corn gets a quick sauté, then melts into a silky sauce of butter, honey, and a touch of cream cheese for extra creaminess. It’s sweet-savory, kid-friendly, and perfect for busy weeknights or holiday tables.

Ingredients

• 2 (10 oz) bags frozen corn, thawed
• 3 tablespoons butter
• 2 tablespoons honey
• 4 tablespoons cream cheese, softened
• ½ teaspoon coarse sea salt
• ⅛ teaspoon black pepper

Yield: ~6 servings

Total time: ~15 minutes

Step-by-Step Instructions

1) Sauté the corn (about 5 minutes)

Heat a 10-inch skillet over medium heat. Add the thawed corn and sauté, stirring occasionally, until hot and tender. This drives off excess moisture so the sauce clings nicely.

2) Make the honey butter

Add the butter and honey. Stir until fully melted and glossy, coating every kernel.

3) Make it creamy

Add the cream cheese, salt, and pepper. Stir until the cream cheese melts and creates a light, creamy sauce. Taste and adjust seasoning (more salt or honey to your liking).

4) Serve hot

Dish straight from the skillet while it’s silky and warm. Garnish if you like (see ideas below).

Tips & Variations

• Add color: Sprinkle chopped chives, parsley, or green onions.
• Extra cheesy: Finish with a little grated Parmesan.
• Spicy-sweet: Stir in a pinch of red pepper flakes or minced jalapeño.
• Citrus pop: A squeeze of fresh lime balances the sweetness.

Storage & Reheating

• Refrigerate: Cool quickly, then store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat with a splash of water or milk, stirring until creamy again.  
• Freeze (optional): Corn freezes well, but dairy sauces can separate when thawed. If freezing, cool completely, pack flat, and thaw overnight before reheating; stir well to bring the sauce back together.  

Frequently Asked Questions

1) Can I use fresh or canned corn instead of frozen?

Yes. Cut kernels from fresh cobs (sweet, firm ears are best) or use well-drained canned corn; adjust sauté time as needed. Frozen works year-round and is convenient. 

2) Do I need to thaw frozen corn first?

Not strictly—many recipes cook frozen kernels straight from the bag. If you cook from frozen, add a minute or two to evaporate moisture before adding the butter and honey. 

3) How long does cooked corn keep in the fridge?

Treat this like leftovers: refrigerate promptly and use within 3–4 days for safety and best quality. 

4) Can I freeze Honey Butter Skillet Corn?

You can freeze it, though the creamy sauce may look a bit separated after thawing—stir while reheating to smooth it out. For best texture, freeze quickly and flat; thaw in the fridge. 

5) What’s a good substitute for cream cheese?

Try Greek yogurt or sour cream for tang, or Neufchâtel (a lighter, similar cheese). Mascarpone gives extra richness.