This honey butter skillet corn is the easy holiday side dish I have been dreaming of. It comes together in just minutes with frozen corn, cream cheese, butter, and honey, and it tastes so good! The honey really enhances the natural sweetness of the corn, and the tangy cream cheese balances out the dish. This dish really wowed on my Thanksgiving table, and I plan to make it at every holiday!
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It doesn’t get much easier (or tastier!) than this honey butter skillet corn! Made with just 5 simple ingredients, it’s insanely flavorful. My secret ingredient is cream cheese. It adds just a hint of tanginess that keeps the corn from being too sweet, and it makes the whole dish so creamy and silky. This corn is next-level good!
What’s in This Honey Butter Skillet Corn Recipe?
- Butter: Unsalted butter makes this dish rich and flavorful.
- Honey: Adds a touch of floral sweetness. I recommend using a good-quality wildflower honey for the best taste.
- Corn: I used frozen corn for ease, but fresh kernels also work well here.
- Cream Cheese: Adds creaminess, richness, and tanginess to the dish.
- Salt + Pepper: Enhance the natural flavor of the corn.
Tips for Success
- When I have an extra few minutes, I like to brown the butter to add a touch of nuttiness to the dish.
- Keep the heat relatively low to avoid burning the butter, though!
- To help the cream cheese melt more easily, I like to take it out of the fridge about 30-40 minutes before using it. I have found that it combines better this way.
How to Store and Reheat
Store leftover honey butter skillet corn in an airtight container in the refrigerator for up to 5 days. Reheat in a pan set over medium-low heat, stirring often, until warmed through. I do not recommend freezing this dish.
Serving Suggestions
This honey butter skillet corn is the ultimate Thanksgiving side dish, but it also tastes so good with Christmas ham. I think it tastes great the next day alongside some leftover turkey casserole, too!
Honey Butter Skillet Corn Recipe
Ingredients
- 4 tablespoons unsalted butter (½ stick)
- 2 tablespoons honey
- 28 ounces frozen corn
- 4 ounces cream cheese cut into cubes (½ brick)
- 1 dash kosher salt and freshly ground black pepper
- Chopped fresh parsley optional, for serving
Instructions
- Add the butter and honey to a large skillet over medium heat. Stir to combine as the butter melts.4 tablespoons unsalted butter, 2 tablespoons honey
- Add the corn and stir until coated in the honey butter and warmed through.28 ounces frozen corn
- Add in the cream cheese cubes and stir until melted and incorporated.4 ounces cream cheese
- Finish with a dash of salt and pepper to taste and a sprinkle of fresh chopped parsley.1 dash kosher salt and freshly ground black pepper, Chopped fresh parsley
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Honey Butter Skillet Corn Step by Step
Melt the Butter: Add 4 tablespoons of unsalted butter and 2 tablespoons of honey to a large skillet over medium heat. Stir to combine as the butter melts.
Coat the Corn: Add 28 ounces of frozen corn and stir until coated in the honey butter and warmed through.
Melt the Cream Cheese: Add in 4 ounces (½ brick) of cream cheese cubes and stir until melted and incorporated.
Season and Serve: Finish with a dash of salt and pepper to taste and a sprinkle of fresh chopped parsley.
