Save Last summer my cousin told me she serves skillet corn at every holiday and I finally understood why when I made it myself. The whole kitchen filled with this incredible buttery sweetness that had everyone wandering in from the living room.
I brought this to a potluck last month and watched three different people ask for the recipe before they even finished their first serving. Theres something about that golden color and the way it catches the light that makes people instinctively reach for it.
Ingredients
- Unsalted butter: Starting with unsalted lets you control exactly how salty this gets since the honey already brings sweetness
- Cream cheese: This is the secret ingredient that makes it feel velvety and rich instead of just corn in butter
- Frozen sweet corn: Honestly frozen works better here than fresh because its consistently sweet and already blanched
- Honey: Use whatever honey you have on hand though something floral adds a nice complexity
- Salt and pepper: The salt cuts through all that sweetness and fresh pepper keeps it grounded
Instructions
- Melt the butter:
- Get your skillet nice and hot over medium heat until the butter foams up and smells nutty
- Sauté the corn:
- Let those kernels get some color stirring just enough so they heat through and start turning golden in spots
- Add the creamy elements:
- Drop in the cream cheese cubes and honey then keep everything moving until the sauce turns glossy and coats every single kernel
- Season to taste:
- Finish with salt and pepper then give it one last stir to make sure all those flavors are evenly distributed
- Serve immediately:
- Get it into bowls while its still steaming with maybe an extra drizzle of honey if youre feeling indulgent
Pin it My dad usually skips side dishes but he went back for thirds of this corn and actually asked if I could teach him how to make it. Now it is the one thing he requests every time he visits.
Make It Your Own
Sometimes I will throw in a pinch of smoked paprika right at the end and it adds this incredible subtle smokiness that makes people pause and try to figure out what the secret ingredient is.
Perfect Pairings
This corn has saved me so many times when I needed something quick but impressive. It goes with roast chicken grilled pork chops even just a big salad for a lighter dinner.
Storage And Prep
You can cut the cream cheese into cubes and measure everything out hours before you start cooking. I have even made the full dish ahead and just reheated it gently with a splash of cream to bring it back to life.
- The corn will keep in the fridge for three days though it is best eaten fresh
- Reheat over low heat adding a tiny pat of butter if it looks dry
- Never freeze this because the cream cheese will separate and ruin the texture
Pin it There is something so comforting about a dish that takes twenty minutes but tastes like you fussed over it for hours.
Frequently Asked Questions
- → Can fresh corn be used instead of frozen?
Yes, fresh corn kernels cut from 4–5 ears can replace frozen for a more vibrant, sweet flavor and slightly firmer texture.
- → What variations can enhance the flavor?
Adding smoked paprika, fresh chives, cayenne pepper, or diced jalapeños can introduce smoky or spicy notes to complement the sweet butter base.
- → How should this dish be served?
Serve warm as a side dish alongside roasted chicken, grilled meats, or part of a festive holiday spread.
- → Is cream cheese necessary?
Cream cheese adds a creamy richness that balances the sweetness but can be adjusted or omitted to suit dietary needs.
- → What is the best cooking utensil to use?
A large skillet with a wooden spoon or spatula is ideal for evenly sautéing the corn and blending ingredients smoothly.