Honey butter skillet corn is an easy 15-minute side dish made with frozen corn, sweet honey, rich butter, and tangy cream cheese. Creamy, craveable, and perfect year-round!

Honey butter skillet corn in white bowl.

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Honey Butter Skillet Corn Recipe

If you’re looking for a fast, flavorful corn side dish, this honey butter skillet corn is a must-try. Made with just 6 simple ingredients, it gets its creamy texture from butter and cream cheese and a hint of sweetness from honey.

I’ve made this countless times for weeknight dinners and holidays and it’s a crowd-pleaser next to everything from grilled steak to Thanksgiving turkey. If you love corn sides like creamed corn or Mexican street corn salad, this easy skillet version will hit the spot.

Ingredient Notes

Skillet corn ingredients including frozen corn, honey, butter, cream cheese and salt and pepper.

Find the full printable recipe with specific measurements below.

  • Frozen corn: Convenient and consistent year-round. For peak summer flavor, you can substitute with fresh corn cut from the cob about 4 cups.
  • Butter: Salted butter adds extra flavor, but unsalted works too, just add a pinch more salt to taste.
  • Cream cheese: Adds a rich, velvety texture. Cut into small cubes so it melts quickly and blends evenly.
  • Honey: Start with 1 Tablespoon and adjust to taste. Add more for a sweeter corn with honey and cream cheese side dish.

How to Make Honey Butter Skillet Corn

In a medium cast-iron or nonstick skillet over medium heat, melt the butter. Add the corn and cook for about 5 minutes, stirring occasionally, until heated through and lightly golden at the edges.

Corn cooking in the skillet.

Stir in the cream cheese, honey, salt, and pepper. Cook for another 2 minutes, stirring to melt the cream cheese and coat the corn in a creamy sauce. Taste and adjust seasonings, garnish with fresh parsley, chives or green onions if desired then serve while hot.

A close up of honey butter skillet corn showing corn glazed with honey, butter and cream cheese.

Tips and Variations

  • Fresh, frozen or canned corn: Frozen corn is easiest, but fresh corn works great, just sauté it a few minutes longer to soften. Canned corn is fine too, be sure to drain it well.
  • Additional vegetables: Add some finely diced onion or jalapeno for additional flavors. Add both for maximum taste and then garnish with cilantro.
  • Spicier: If you love some added heat to your side dishes, add up to a Tablespoon of hot sauce or a pinch of cayenne pepper.
  • Garnish with Parmesan: For a cheesier corn, garnish with 1/2 cup freshly grated Parmesan cheese before serving.
Close up of honey butter skillet corn in a serving bowl garnished with parsley.

More corn side dishes include Jiffy corn pudding casserole and corn casserole with Jiffy mix.

More Corn Recipes

Honey butter skillet corn in white bowl.

Honey Butter Skillet Corn

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Honey butter skillet corn is an easy 15-minute side dish made with frozen corn, sweet honey, rich butter, and tangy cream cheese.
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Ingredients 

  • 2-3 Tablespoons salted butter
  • 1 (1-pound) bag frozen corn
  • 1-2 ounces cream cheese cut into squares
  • 1-2 Tablespoons honey , depending on taste
  • ½ teaspoon salt , more to taste
  • ¼ teaspoon ground black pepper

For serving (optional): chopped fresh parsley

Instructions

  • In a medium skillet, melt 2-3 Tablespoons butter over medium-high heat. Stir in the one pound corn and cook 5 minutes, stirring occasionally, until warmed through and the edges are slightly golden.
  • Stir in 1-2 ounces cream cheese, 1-2 Tablespoons honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook another 2 minutes, stirring occasionally, until well combined.
  • Top with fresh herbs if desired. Serve while hot.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in an airtight container in the fridge up to 3 days.

Nutrition

Calories: 78kcal, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 254mg, Potassium: 17mg, Fiber: 0.03g, Sugar: 3g, Vitamin A: 244IU, Vitamin C: 0.03mg, Calcium: 11mg, Iron: 0.04mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

What type of corn is best to use?

Frozen corn works great because it cooks quickly and stays tender. Fresh corn is delicious, too, but depending on how fresh it is, you may need to parboil the whole cob for a minute or two before cutting off the kernels so they soften before sautéing. Canned corn also works, just make sure to drain it well.

How do I store and reheat leftover honey butter skillet corn?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave until warmed through.

Can I freeze it?

No, this recipe doesn’t freeze well. The texture of the corn and creamy honey butter sauce becomes watery and mushy once thawed.