Honey Butter Skillet Corn Recipe

A little note from me

I have to say, I’m shocked that something as simple as corn could wow me till I made this skillet version. The moment the butter hit the hot pan and melted the honey into it, I knew this would be a keeper. Sweet, salty, buttery, and just the right amount of creamy, it’s the kind of recipe that goes out of the house when a little comfort is needed, with no fuss really.

What is Honey Butter Skillet Corn?

The dish is corn sauteed in butter and honey, finished with a splash of cream and seasoning. It’s one of those speedy side dishes, going with virtually anything-you can have it with weeknight chicken or with holiday turkey. Sweet-and-savory balance draws crowds, and since all meals are made in just one pan, the dishwasher’s pile doesn’t haunt you afterward either.

Why it’s special

What is special here is that-it’s very simple. No fancy ingredients, hours spent cooking-you just need a bag of frozen corn, butter and honey and some splashes of cream. And yet it tastes like something you would order in a warm farmhouse restaurant. That little luxury in the middle of your table, and without even breaking a sweat.

Why You’ll Love This Recipe

Here’s why you’re going to fall hard for this one:

• Balance of Flavor: Sweet with honey, salty with butter, rich creaminess in every bite.
• One pan-magic, fewer dishes, more time to really savor dinnertime. Coq au vin.
• Crisp and golden brown outside, tender inside.
• Family-friendly – even picky eaters will ask for seconds.
• Adaptable – you can tweak the flavors with spices, herbs, or even cheese.

Tools You’ll Need

Don’t worry—you don’t need anything fancy here, just the basics:

• Large skillet (10–12 in / 25–30 cm) – gives the corn enough space to cook evenly.
• Wooden spoon or spatula – perfect for stirring without scratching your pan.
• Measuring cups/spoons – accuracy helps balance the sweet and salty flavors.
• Small bowl (optional) – if you want to pre-mix the honey and cream for easier pouring.

Ingredients

(Serves 6)

• 4 cups frozen corn (about 20 oz / 560 g) – frozen works best, but fresh corn is amazing if it’s in season.
• 4 tablespoons unsalted butter (60 g) – rich base for flavor.
• 3 tablespoons honey (60 g) – adds natural sweetness.
• 4 ounces cream cheese (115 g) – for that creamy, dreamy finish.
• ½ teaspoon salt (3 g) – adjust to taste.
• ¼ teaspoon black pepper (1 g) – adds just a little bite.

Step-by-Step Instructions

1. Melt the butter.
2. Set a skillet over medium heat and toss in the butter to melt. Allow the butter to begin sizzling and foaming, this is the prelude to all that deliciousness!
3. Add the honey.
4. Stir together the honey and butter until the honey is completely dissolved, leaving a sheen and an intoxicating aroma.
5. Cook the corn.
6. Add the corn into the skillet and stir to coat every kernel with the buttery mixture; cooking time is about 6-8 minutes, or until the corn is heated through, stirring occasionally. Do not be in a rush; allow the melted butter and honey flavor to penetrate the corn.
7. Stir in the cream cheese.
8. Cut the cream cheese into small cubes so that it melts quickly, then stir until the corn looks creamy and the sauce sticks to it nicely.
9. Season.
10. Add salt and pepper, give it a stir, and taste. If you want it sweeter or saltier, adjust accordingly.

Serving Ideas

• It’s ideal for serving with roasted chicken, steak, or pork chops.
• For good holiday cheer, serve it up with mashed potatoes and gravy.
• Spoon the leftovers onto sweet potato halves for a fast lunch.
• Finish with chopped herbs (like parsley, chives, or thyme) for a fresh touch.

Variations and Customization

• Heat it up – a pinch of cayenne or red pepper flakes might just do the trick.
• Cheesy version – fold in ½ cup shredded cheddar or parmesan.
• Herbal twist – combine with fresh thyme or basil for an aromatic layer.
• Smoke it out with a sprinkle of smoked paprika.

Storage and Make-Ahead

• Refrigerator – store in an airtight container for up to 3 days.
• Reheat – warm slowly in a skillet over low heat or microwave it gently in intervals. If it appears a bit dry, stir in a splash of milk or cream.
• Freezer – not really recommended (the cream cheese may separate) but if done right, it can be a success. Slow reheating will help it come back together.

Pro Tips and Mistakes to Avoid

Think of these as the secrets I’d tell you if we were cooking together:

• Chop the cream cheese into small pieces so it melts more quickly and doesn’t stay in clumps.
• Stay on low-medium; if you go higher, you run the risk of burning your butter and honey.
• Taste before you serve! There can be variations in sweetness amongst corn, so you might want to tweak the salt or honey accordingly.
• Frozen corn, not canned – canned tends to get mushy and won’t give you that perfect bite.

Recipe Details

• Yield: 6 servings
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Nutrition (per serving):

• Calories: ~180
• Fat: 11 g
• Carbs: 20 g
• Protein: 3 g
• Sugar: 10 g

A Warm Closing

I love this recipe because it’s proof that the simplest things can bring the most comfort. Next time you’re craving a side dish that feels special without stealing your whole evening, make this honey butter skillet corn. Try it, tweak it, make it your own—and when you do, I’d love to hear how it turned out for you. Share it with your friends or drop a comment so we can swap tips.