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Delicious Honey Butter Skillet Corn with spices and cheese in a skillet.

Honey Butter Skillet Corn

Honey Butter Skillet Corn is one of my favorite side dishes to make because it comes together so fast but tastes like you put in a lot more work than you actually did. The corn is golden and caramelized in a sticky honey butter sauce with cream cheese melted all the way through for that smooth, slightly tangy richness, topped with crumbled cotija, smoked paprika, and red pepper flakes. It's sweet, savory, and smoky all in one skillet and it pairs well with anything off the grill or straight out of the oven. I make it for summer cookouts and holiday spreads and it keeps in the fridge for up to 3 days, just reheat on the stove with a small pat of butter.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Honey Butter Skillet Corn
Servings: 6
Calories: 195kcal
Author: Mandy Applegate

Ingredients

  • 4 cups frozen corn kernels
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • 6 tablespoons cream cheese
  • Salt and black pepper to taste

Garnishes:

US Customary - Metric

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

Here are a few things I've learned from making Honey Butter Skillet Corn that'll help you get the best results every time.
Don't thaw the corn first: Add the frozen corn straight to the skillet. It will thaw and cook in the pan without getting mushy, and the direct heat helps develop that light golden color on the edges.
Use room temperature cream cheese: Cold cream cheese straight from the fridge takes longer to melt and can leave lumps. Letting it sit out for 15 to 20 minutes before you start makes it melt smoothly into the butter and honey.
Watch the heat when adding honey: Keep the skillet at medium heat when you drizzle in the honey. Too high and it can scorch quickly. Medium heat lets it caramelize gently and coat the corn evenly.
Add cream cheese in small spoonfuls: Dropping it in by the spoonful rather than one big scoop helps it melt faster and incorporate more evenly into the corn.
Season at the end: The cotija cheese is salty, so taste the corn first before adding salt, especially if you used salted butter. Season after the cream cheese is fully melted, and you have a better sense of the overall flavor.
Store properly: Refrigerate cooled honey-buttered corn in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet over low heat or in the microwave, adding a bit of butter or water to restore the texture.

Nutrition

Calories: 195kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 271mg | Potassium: 169mg | Fiber: 2g | Sugar: 11g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.3mg
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