Honey Butter Skillet Corn
Honey Butter Skillet Corn is a fast, creamy, and sweet side dish made with caramelized corn kernels, real butter, honey, and cream cheese. Ready in under 15 minutes and perfect for weeknight dinners or holiday gatherings.
Equipment
- 1 Large Skillet or Cast Iron Pan
- 1 Wooden Spoon or Silicone Spatula
- 1 Measuring Cups and Spoons
Ingredients
Main Ingredients
- 4 cups frozen corn kernels thawed or used directly from frozen
- 2 tablespoons unsalted butter use real butter for best flavor
- 2 tablespoons honey adjust to taste
- 2 ounces cream cheese softened for smoother melting
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground preferred
Optional Garnish
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Heat a large skillet over medium-high heat. Let it warm up for about one minute before adding any ingredients.
- Melt the butter in the hot skillet. Let it melt completely until it begins to bubble slightly.
- Add the frozen corn kernels to the skillet. Spread them out in an even layer so they cook evenly across the pan.
- Let the corn sit undisturbed for 2 to 3 minutes to develop a golden, caramelized color on the bottom kernels.
- Stir the corn and continue cooking for another 3 to 4 minutes until most of the liquid has evaporated.
- Drizzle honey over the corn and stir well to coat every kernel evenly with the glaze.
- Drop small pieces of softened cream cheese into the skillet. Stir gently until the cream cheese melts and creates a creamy sauce throughout the corn.
- Season with salt and black pepper to taste. Give everything one final stir to combine all the flavors.
- Transfer the Honey Butter Skillet Corn to a serving dish. Garnish with fresh chopped parsley if desired and serve immediately.
Notes
For best results, use a wide cast iron skillet and avoid stirring the corn too early. Let it sear on the bottom for golden caramelized edges. Soften cream cheese before cooking for a smoother sauce. Adjust honey to your preferred level of sweetness.