Name: Honey Butter Skillet Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 3 cups frozen sweet corn (or fresh corn kernels); 2 tbsp unsalted butter; 2 tbsp honey; 2 oz cream cheese; Salt and pepper to taste

Honey Butter Skillet Corn is a quick, sweet, and savory side dish that turns simple corn into something incredibly flavorful and satisfying. With just a few ingredients and one skillet, it’s the kind of recipe I turn to when I need something fast but still crave-worthy.

Honey Butter Skillet Corn

Why You’ll Love This Recipe

I love how this dish brings together the natural sweetness of corn with the rich flavor of butter and a touch of honey. It’s buttery, slightly caramelized, and completely addictive. Whether I’m serving it alongside grilled meats, roasted chicken, or just a bowl of rice, this skillet corn always fits in. And best of all, it comes together in under 15 minutes—no fuss, no mess.

Ingredients

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

Frozen sweet corn (or fresh corn, if in season)
Unsalted butter
Honey
Cream cheese (for added creaminess)
Salt and pepper

Directions

I start by melting butter in a large skillet over medium heat.
Once it’s fully melted and bubbling slightly, I stir in the frozen corn (no need to thaw). I sauté it for 5–7 minutes, stirring occasionally, until it’s heated through and starting to caramelize.
I add in the honey and cream cheese, then stir until everything is melted and the corn is coated in a glossy, creamy sauce.
I season with salt and pepper to taste, then let it simmer for another 2–3 minutes until everything’s fully combined and thickened.
I serve it warm, straight from the skillet—it always disappears fast.

Servings and timing

This recipe makes about 4 servings.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I sometimes add a pinch of red pepper flakes or cayenne for a little heat.
Fresh herbs like chives or parsley give it a nice touch of color and freshness.
When I want to bulk it up, I stir in a handful of cooked bacon bits or shredded cheese.
I’ve made it with canned corn too—just drain well before using.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium-low heat, adding a splash of milk or cream if it’s too thick. It also reheats well in the microwave in short bursts. I don’t recommend freezing it, since the texture can change due to the cream cheese.

FAQs

Can I use fresh corn instead of frozen?

Yes. I’ve used fresh corn cut off the cob when it’s in season, and it adds even more flavor and texture. I just increase the cooking time slightly to make sure it softens.

What does the cream cheese do?

It makes the sauce rich and silky without being too heavy. I love the slight tang it adds too—it balances the sweetness of the honey perfectly.

Can I make this ahead of time?

Yes. I’ve made it a few hours ahead and reheated it before serving. Just keep it covered and reheat gently to avoid overcooking.

Is this dish very sweet?

It’s lightly sweet, thanks to the honey and the natural sweetness of corn. I adjust the honey depending on how sweet I want it—sometimes less, sometimes a bit more.

Can I make it dairy-free?

Yes. I’ve swapped the butter for vegan butter and used dairy-free cream cheese substitutes, and it still comes out delicious.

Conclusion

Honey Butter Skillet Corn is one of those side dishes I keep in my back pocket for busy weeknights and last-minute dinners. It’s simple, quick, and delivers big flavor with minimal effort. Whether I’m feeding family or entertaining guests, this buttery, sweet corn dish is always a hit on the table.