Honey Butter Skillet Corn (Printable version)

Tender corn cooked in creamy honey butter with a touch of sweetness and caramelized flavor.

# Ingredient List:

→ Dairy & Fats

01 - 4 tablespoons unsalted butter
02 - 2 ounces cream cheese, cubed and softened

→ Vegetables

03 - 4 cups frozen sweet corn kernels

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

05 - ½ teaspoon kosher salt, or to taste
06 - ¼ teaspoon freshly ground black pepper

# How-To Steps:

01 - In a large skillet over medium heat, melt the butter until foamy.
02 - Add the corn and sauté for 5 to 6 minutes, stirring occasionally, until heated through and slightly golden.
03 - Stir in the cream cheese and honey. Continue cooking, stirring constantly, until the cream cheese is fully melted and the mixture is creamy, about 2 to 3 minutes.
04 - Add salt and pepper to taste and mix well to combine.
05 - Remove from heat and serve warm. Optionally garnish with additional butter or a drizzle of honey.

# Expert Advice:

01 -
  • It comes together in 20 minutes, but tastes like you fussed over it all afternoon.
  • The honey and butter create a gentle caramelization that's sweet without being cloying.
  • Cream cheese melts into the corn, making it creamy and luxurious instead of pooling at the bottom of the pan.
  • It works alongside almost any protein—roasted chicken, grilled fish, slow-cooked brisket, even a simple turkey breast.
02 -
  • Don't walk away once you add the cream cheese—it needs constant stirring or it'll clump up and you'll spend the next minute trying to break it apart with the spoon.
  • If your skillet is too small and the corn is crowded, it steams instead of sautéing, and you'll miss that light golden edge that makes it special.
  • Softening the cream cheese ahead of time cuts the melting time in half and prevents those frustrating little nuggets that refuse to break down.
03 -
  • Keep your heat at medium, never higher—butter can scorch and cream cheese can break if the temperature climbs.
  • A wooden spoon lets you feel the corn and cream cheese as they move through the pan, giving you better control than a metal spatula.
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