Honey Butter Skillet Corn
Add Preferred Source
Honey Butter Skillet Corn is warm, glossy, and so full of sweet buttery flavor that it has completely ruined me for plain corn and I wouldn’t have it any other way. The kernels are golden and caramelized, the cream cheese melts into a silky, tangy sauce, and the cotija and smoked paprika finish every bite perfectly.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this for summer cookouts, BBQs, and holiday spreads because it pairs perfectly with anything off the grill or straight out of the oven. It’s fast enough for a weeknight but impressive enough for a special occasion, and it keeps well in the fridge for up to 3 days, just reheat on the stove with a small pat of butter.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Honey Butter Skillet Corn with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You only need one skillet and about 15 minutes to pull this together, so let’s get into it!
Melt the Butter
Heat a large skillet over medium heat. A cast-iron skillet works great here, as it retains heat exceptionally well.
Add butter and let it melt completely before moving on. I stick to unsalted butter because the cotija cheese is already salty, and using salted butter will just take it over the top.
Cook the Corn
Stir in the whole kernel corn and cook for 4 to 5 minutes, stirring occasionally, until the kernels are heated through and starting to turn lightly golden around the edges. That light golden color is where a lot of the flavor comes from, so don’t rush it.
It’s important that you use frozen corn for this recipe because canned or fresh corn can get mushy when heated, so skip thawing and add corn straight from the freezer. You can use sweet corn, yellow corn, or white corn, depending on your preference.
Drizzle in the Honey
Add honey and stir with a wooden spoon to coat the corn evenly. The honey will mix right into the melted butter and start to caramelize slightly, giving the whole corn dish a warm, golden glaze and a little sweetness.
Honey can burn quickly, so watch the heat closely once you drizzle it in, and that’s why a good cast-iron skillet really makes a difference.
Melt in the Cream Cheese
Add cream cheese in small spoonfuls and stir until it’s fully melted and incorporated. The corn mixture will become thick, creamy, and glossy. Keep stirring so everything comes together smoothly.
Season and Finish
Season with salt and pepper to taste, then continue cooking for another 1 to 2 minutes until the mixture is warm and glossy all the way through.
Garnish and Serve Hot
Transfer to a serving dish and top with red pepper flakes, smoked paprika, and crumbled cotija cheese. You can add more toppings like fresh parsley, chopped green onions, cayenne pepper, or Parmesan cheese.
Serve immediately while it’s warm, and watch it disappear. Enjoy!
Ingredients
- 4 cups frozen corn kernels
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 6 tablespoons cream cheese
- Salt and black pepper to taste
Garnishes:
- Red pepper flakes
- Smoked paprika
- Crumbled cotija cheese
Instructions
- Heat a large skillet over medium heat. Add the butter and let it melt.3 tablespoons unsalted butter
- Stir in the corn and cook for 4–5 minutes, stirring occasionally, until heated through and lightly golden.4 cups frozen corn kernels
- Drizzle in the honey and stir to coat the corn evenly.2 tablespoons honey
- Add the cream cheese in small spoonfuls and stir until melted and creamy.6 tablespoons cream cheese
- Season with salt and black pepper to taste. Continue cooking for another 1–2 minutes, until the mixture is warm and glossy.Salt and black pepper
- Transfer to a serving dish and top with red pepper flakes, smoked paprika, and crumbled cotija cheese.Red pepper flakes, Smoked paprika, Crumbled cotija cheese
- Serve warm.
Notes
Nutrition
How to Store Leftovers
Let the corn cool completely before transferring it to an airtight container. It keeps in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat with a small splash of water or a little extra butter to loosen the sauce. You can also microwave it in a microwave-safe bowl in 30-second intervals, stirring between each one, until warmed through.
For longer storage, this dish freezes well for up to 3 months. Portion it into a silicone freezer mold tray for individual servings so you can thaw only what you need.
Thaw overnight in the fridge, then reheat on the stovetop with a little butter or a splash of water to restore that glossy, creamy texture.
What to Serve With Honey Butter Skillet Corn
It goes well with so many main dishes. It’s especially good next to grilled chicken, barbecue ribs, smoked pulled pork, or baked drumsticks since the sweet, creamy corn balances all that smoky, savory flavor.
A simple green salad or roasted vegetables on the side works well too if you want to keep things lighter. For holiday spreads, it fits right in alongside mashed potatoes, roasted green beans, cornbread, and cranberry sauce.
More Easy Recipes for You to Try at Home
You’ll also love these other easy side dish recipes.
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
