Honey Butter Skillet Corn
Quick, glossy honey-butter corn with a creamy finish from melted cream cheese. A fast side that steals the show.
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Servings:
Ingredients
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.