Honey Butter Skillet Corn
A Sweet and Creamy Side Dish That Steals the Show
When simplicity meets irresistible flavor, you get this Honey Butter Skillet Corn — a comforting, crowd-pleasing side that’s ready in minutes. With just a few pantry staples like butter, honey, and frozen corn, this dish transforms into a warm, velvety blend of sweet and savory. It’s perfect for holidays, weeknight dinners, potlucks, or any time you want a side that people will ask for again.
Ingredients
2 tablespoons salted butter (unsalted works too — just add a pinch more salt)
2 tablespoons honey
1 (16 oz) bag frozen corn (no need to thaw)
2 oz cream cheese, cut into small chunks
¼ teaspoon salt (adjust to taste)
Instructions
Step 1: Melt the Butter & Honey
In a large skillet over medium heat, melt the butter and honey together, stirring gently until smooth and slightly bubbly.
This base adds the perfect touch of sweetness and richness.
Step 2: Add the Corn
Pour the frozen corn directly into the skillet. Stir well to coat the kernels in the honey-butter mixture.
Let it cook for about 5–6 minutes, stirring occasionally, until the corn is heated through and just starting to caramelize slightly around the edges.
Step 3: Stir in the Cream Cheese
Add the cream cheese chunks to the skillet. Stir until completely melted and combined with the corn.
You’ll get a creamy, dreamy coating that clings to every kernel — it’s what makes this dish extra special.
Step 4: Season and Serve
Sprinkle in the salt, give it a final stir, and taste to adjust seasoning if needed.
Serve warm and watch it disappear! 
Optional Add-Ins & Variations
Spicy twist: Add a pinch of cayenne pepper or chili flakes
Savory herbs: Stir in some fresh thyme or chopped chives
Smoky kick: Add a dash of smoked paprika or a sprinkle of bacon bits
Cheesy corn: Add a handful of shredded cheddar for extra cheesiness
Perfect Pairings:
Grilled chicken
BBQ ribs or pulled pork
Roast turkey or ham
Thanksgiving or holiday meals
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat gently in a skillet or microwave — add a splash of milk or butter if it thickens too much