Honey Butter Skillet Corn

I make this honey butter skillet corn when I want something gloriously simple that still feels like a tiny celebration — sweet, buttery kernels blistered at the edges, a little salt bite, and a honey kiss that makes everyone at the table go quiet for exactly three bites.

My husband will eat almost anything I put in front of him, but he will walk in the door, smell the butter, and suddenly remember he’s starving. The kids call it “that shiny corn” and request it at every barbecue. Once I tried throwing in a pinch of smoked paprika because I was bored, and they all pretended to be gourmet food critics for five whole minutes. It’s become one of those recipes that shows up on busy weeknights, Sunday suppers, and when I need to bring something to a friend’s dinner and don’t want to fuss.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Braised Beef Short Ribs

DINNER

Easy Chicken Soba Noodle Soup

DINNER

Easy Orange Chicken Recipe

DINNER

Easy Olive Garden Chicken Gnocchi Soup

This is the recipe where I learned to trust the skillet. Let the corn sit against the hot surface for a little while so the sugars caramelize — that’s when the magic happens. I once tried it in a nonstick pan and got zero browning; back in the cast-iron for round two and it was like corn on a tiny, buttery campfire. I also learned that adding honey too early makes it sink into the pan and burn, so save it for the finish. No exact measurements here — think more “feel with your spoon” than forensic science.

Shopping Tips

– Vegetables: Fresh corn on the cob is the dream if it’s in season; look for bright green husks and plump kernels. If it’s not summer, frozen sweet corn is a perfectly good shortcut.
– Dairy: Use real butter for that deep flavor — salted or unsalted is fine, but if you use unsalted you’ll need to add a little more salt at the end.
– Sweeteners: A runny, mild honey works best; avoid super-dark buckwheat honey here unless you want a very pronounced flavor.
– Fats & Oils: If you’re not using all butter, a splash of neutral oil (canola, avocado) helps prevent burning when pan-frying.
– Fresh Herbs: Parsley or chives brighten the whole thing — grab a small bunch and chop them at the last minute.

Prep Ahead Ideas

– Shuck and cut corn off the cobs a day ahead and store in an airtight container in the fridge; it keeps nicely and saves time.
– Melt butter and mix with a little honey ahead of time for a quick finish; keep it in a small jar in the fridge and warm gently before using.
– Chop any herbs the day before and store them in a damp paper towel inside a resealable bag to keep them bright.
– Use a shallow glass or plastic container for corn so it cools fast and stacks easily in the fridge.

✔Time-Saving Tricks

– Frozen corn is a lifesaver: no shucking, no steaming, just toss straight into a hot skillet.
– Use a wide skillet so the kernels have room — they brown faster and more evenly when not piled up.
– Make a double batch and reheat gently in a skillet with a splash of water or butter; it comes back to life better than in the microwave.
– If you’re running late, finish with honey and herbs off the heat so you don’t need to babysit.

✔Common Mistakes

– Burning the honey: been there. Add honey at the end off the high heat to avoid a bitter, burnt taste.
– Crowding the pan: I once dumped an entire bag of frozen corn into a small pan and got soggy, steamed corn. Use a big pan or work in batches.
– Undersalting: sweet dishes need salt — taste at the end and adjust, because butter and honey can mask the need for seasoning.
– Overcooking: corn loses its pop if you baby it too long. Aim for tender-crisp, not mush.

What to Serve It With

– Grilled chicken or pork chops for a classic, easy dinner.
– A crisp green salad to cut through the richness.
– Warm crusty bread or skillet cornbread for spooning up the buttery juices.
– Black bean and avocado salad for a fresh, Southwest vibe.

✔Tips & Mistakes

– Use medium-high heat to get color, then lower to finish cooking.
– Add the honey off the hottest part of the burner to avoid burning it.
– Small pan? Don’t overcrowd — do two quick batches instead.
– Forgot the salt? A tiny splash of soy sauce can save a bland batch in a pinch.
– If you want a smoky note, a quick dusting of smoked paprika works wonders.

✔Storage Tips

Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet with a pat of butter or a splash of water; it’s ok if it’s a little softer the next day. Cold corn is totally fine on a sandwich or chopped into breakfast eggs — no judgement here, I’ve eaten it straight from the fridge with a fork at 8 a.m.

✔Variations and Substitutions

If you don’t have honey, maple syrup is a great stand-in. For a savory twist, skip the sweetener and add grated Parmesan and lemon zest. Want heat? Toss in red pepper flakes or a drizzle of chili oil. For a smoky, richer flavor, use browned butter instead of plain melted butter — I tried it when I was feeling fancy and it made everyone pause mid-bite.

Frequently Asked Questions

Honey Butter Skillet Corn

Quick, glossy honey-butter corn with a creamy finish from melted cream cheese. A fast side that steals the show.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 24 oz frozen sweet corn about two 12-oz bags
• ▢ 3 tbsp unsalted butter
• ▢ 2.5 tbsp honey
• ▢ 2.5 oz cream cheese, cut into small cubes softened slightly for easier melting
• ▢ 0.75 tsp kosher salt or to taste
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.25 tsp garlic powder optional
• ▢ 2 tbsp chives or green onions, thinly sliced for garnish, optional

Instructions

Preparation Steps

• Melt the butter in a large skillet over medium heat.
• Add the corn and cook, stirring occasionally, until hot and glossy, 5–7 minutes.
• Drizzle in the honey and toss to coat the kernels evenly.
• Stir in the cream cheese and cook until melted and creamy, 2–3 minutes.
• Season with salt, pepper, and garlic powder. Taste and adjust as needed.
• Remove from heat and rest 2 minutes to thicken. Sprinkle with chives and serve warm.

Notes

Variation: Add a pinch of smoked paprika or crushed red pepper for a sweet-heat twist. For extra richness, stir in 1–2 tbsp heavy cream with the cream cheese. Leftovers reheat gently in a skillet over low heat; add a splash of water or cream to loosen.

This recipe is an original creation inspired by classic Honey Butter Skillet Corn flavors. All ingredient ratios and instructions are independently developed.