Name: Honey Butter Skillet Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons butter (salted preferred); 2 tablespoons honey; 1 bag (16 oz) frozen corn; 2 ounces cream cheese, cut into chunks; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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This Honey Butter Skillet Corn is a simple, cozy side dish that brings together the sweetness of honey, the richness of butter, and the creaminess of cream cheese in every bite. It’s the kind of comfort food I reach for when I want something fast, satisfying, and a little indulgent.

Honey Butter Skillet Corn

Why I Love This Recipe

I love how quick and easy this skillet corn is to make — just a handful of pantry and freezer staples, and it’s ready in under 15 minutes. The balance of sweet and savory flavors is perfect, and the creamy texture takes it to another level. Whether I’m cooking for a weeknight dinner or a holiday table, this dish always earns compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter (salted preferred)
2 tablespoons honey
1 bag (16 oz) frozen corn
2 ounces cream cheese, cut into chunks
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

I start by melting the butter in a large skillet over medium heat.
Once the butter is melted, I stir in the honey until fully combined.
Then I add the frozen corn straight from the bag — no need to thaw — and cook, stirring occasionally, for about 5–7 minutes until it’s heated through.
I add the cream cheese chunks and stir until the cheese is completely melted and everything is creamy.
Finally, I season with salt and black pepper to taste.
I serve it warm straight from the skillet — it’s that simple!

Servings and Timing

This recipe makes about 4 servings as a side dish.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Add spice: I like to toss in a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
Use fresh corn: When it’s in season, I swap frozen corn for fresh-off-the-cob kernels — it adds a touch of sweetness and crunch.
Make it cheesy: For extra cheesiness, I sometimes mix in a handful of shredded cheddar or parmesan.
Herb it up: A sprinkle of chopped chives or parsley adds color and a fresh note.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it in a skillet over low heat, adding a splash of milk or water if it seems too thick. The microwave works, too — just heat in short bursts and stir often.

FAQs

What type of corn works best for this recipe?

I usually go with frozen sweet corn because it’s convenient and always available. Fresh corn is great in the summer, and canned corn can work in a pinch — just be sure to drain it well.

Can I use unsalted butter?

Yes, I can use unsalted butter. I just add a pinch more salt to balance the flavor.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free, but I always double-check labels just to be sure, especially for the cream cheese.

Can I make this dairy-free?

I can try using dairy-free butter and a plant-based cream cheese alternative. The flavor and texture might vary a little, but it should still be delicious.

Can I make it ahead of time?

Yes, I often make it a few hours ahead and reheat just before serving. It holds up well and still tastes great.

Conclusion

This Honey Butter Skillet Corn is one of those recipes I keep coming back to — it’s easy, versatile, and full of flavor. Whether I’m whipping up a quick side for dinner or looking for something special for a gathering, this dish always delivers.