This Honey Butter Skillet Corn is an easy stovetop side dish that’s perfect for holiday meals like Thanksgiving or Christmas — but honestly, it’s delicious any night of the week. The sweet-and-salty combination quickly becomes a family favorite and disappears fast.
Made with sweet corn and cream cheese, this skillet corn is rich, creamy, and comforting. It’s special enough for celebrations yet simple enough for busy weeknights. If you love creamy corn recipes, this one is a keeper.
This skillet corn is sweet, buttery, and velvety thanks to cream cheese and a touch of honey. Serve it hot as a comforting side or enjoy by the spoonful — no judgment here.
What you’ll love about this Honey Butter Corn:
- Simple: Only a few ingredients and one pan.
- Delicious: Sweet, buttery, and creamy — a perfect side for any meal.
- Family approved: Even picky eaters tend to love it.
Recipe Ingredients
You’ll need the following to make this creamy, honey-butter corn:
- Frozen corn kernels (or fresh/canned, see notes)
- Cream cheese
- Butter
- Honey
- Heavy cream
- Salt
- Black pepper
- Chopped chives (optional)
Ingredient Notes
- Frozen corn: Yellow corn or a blend both work well. Fresh sweet corn or cut kernels from cooked cobs are great options.
- Honey: Adds a gentle sweetness that balances the richness of the dairy.
- Cream cheese: Provides a thick, creamy texture and mild tang.
- Butter: Creates the classic honey-butter flavor base.
How to make Honey Butter Skillet Corn — Step by Step
Step 1: In a large skillet over medium-high heat, add frozen corn. Cook 5–7 minutes, stirring occasionally, until heated through.
Step 2: Reduce heat to medium-low. Add butter and cream cheese, stirring until both melt and combine into a smooth mixture.
Step 3: Stir in heavy cream, honey, salt, and pepper until evenly mixed.
Step 4: Simmer 5–7 minutes, stirring occasionally, until the sauce thickens and the corn is evenly coated.
Step 5: Serve hot, topped with chopped chives if desired.
Pro Tip
For the best flavor and texture, let the corn simmer gently for 6–8 minutes after adding the cream and honey so the sauce thickens and the corn’s natural sweetness comes through.
Storage and Reheating
Storage: Cool leftovers and refrigerate in an airtight container for 3–4 days.
Reheating: Warm gently in a skillet over low heat or microwave in 30-second intervals until hot. Add a splash of cream to loosen the sauce if needed.
Freezing: Not recommended — the creamy texture can separate when thawed. This dish is best enjoyed fresh.
Additions & Substitutions
Additions:
- Sautéed bell peppers or chopped green onions for extra texture and flavor.
- A splash of hot sauce or a pinch of cayenne for heat to balance the sweetness.
Substitutions:
- Frozen corn: Use fresh sweet corn or canned corn (drained) if preferred.
- Butter: Swap with margarine or a honey butter spread.
- Heavy cream: Use milk or buttermilk for a lighter sauce, though the texture will be slightly different.
FAQs
Can I make this in a slow cooker?
Yes. Cook on high for 3–4 hours, stirring once or twice during cooking to ensure even heat and a smooth sauce.
Will it be too sweet?
The honey and naturally sweet corn give this dish noticeable sweetness, but the salt and cream balance the flavor so it doesn’t taste cloying.
Is this like a corn casserole?
It shares the same rich, creamy character but is prepared entirely on the stovetop for a quicker side dish.
What to serve with Cream Cheese Corn
This honey butter corn pairs well with meatloaf, baked chicken, roasted pork, or warm buttermilk biscuits for a cozy family meal or holiday spread.
Honey Butter Skillet Corn
Vicky Hadley — Little Chef Within
Ingredients
- 2 (16-ounce) bags frozen corn kernels
- 8 ounces cream cheese, cubed
- 6 tablespoons butter
- 1/3 cup honey
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped chives for garnish (optional)
Instructions
- In a large skillet over medium-high heat, add frozen corn. Cook 5–7 minutes, stirring occasionally, until heated through.
- Reduce heat to medium-low. Add butter and cream cheese, stirring until melted and combined.
- Add heavy cream, honey, salt, and pepper. Stir until well combined.
- Simmer 5–7 minutes, stirring occasionally, until the sauce thickens and the corn is evenly coated.
- Serve hot, topped with fresh chives if desired.
Notes
Nutrition
Let us know how it was!
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