Honey Butter Skillet Corn (Printable Version)

Tender corn cooked in honey butter for a creamy, sweet, and savory side dish.

# Components:

→ Dairy & Fats

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

→ Vegetables

03 - 4 cups frozen sweet corn kernels (approximately 600 grams), or fresh if available

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

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

# Directions:

01 - Heat a large skillet over medium heat and melt the butter until it becomes foamy.
02 - Add the corn to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the corn is heated through and lightly golden.
03 - Stir in the cubed cream cheese and honey, continuing to cook and stir constantly for 2 to 3 minutes until the cream cheese fully melts and the mixture turns creamy.
04 - Add kosher salt and freshly ground pepper to taste, mixing thoroughly to combine all flavors.
05 - Remove the skillet from heat and serve warm. Optionally, garnish with extra butter or a drizzle of honey.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, making weeknight dinners feel less rushed and more intentional.
  • The sweetness of honey balances the richness of butter and cream cheese in a way that feels both indulgent and somehow light.
  • People always ask for the recipe, and that never gets old.
02 -
  • Don't skip the foamy butter stage—it only takes a minute and it means the pan is properly hot, which helps the corn develop that subtle caramel flavor.
  • Constant stirring in the final step is non-negotiable because cream cheese can split or seize if left alone over heat, and you'll lose that creamy texture.
03 -
  • Keep the heat at medium or slightly below—high heat can cause cream cheese to break and butter to brown too quickly, stealing the delicate balance.
  • If the mixture seems dry, add a splash of cream or a pat of extra butter; the sauce should be glossy and coat each kernel generously.
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