Honey Butter Skillet Corn (Print Version)

Tender corn sautéed in rich honey butter offers a sweet and creamy side, subtly caramelized for added depth.

# What You'll Need:

→ Dairy & Fats

01 - 4 tablespoons unsalted butter
02 - 2 ounces cream cheese, cubed and softened

→ Vegetables

03 - 4 cups frozen sweet corn kernels

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

05 - ½ teaspoon kosher salt, or to taste
06 - ¼ teaspoon freshly ground black pepper

# How to Make It:

01 - In a large skillet over medium heat, melt the butter until it becomes foamy.
02 - Add corn to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until warmed through and slightly golden.
03 - Stir in the cream cheese and honey; continue cooking while stirring constantly until the cream cheese melts completely and the mixture turns creamy, approximately 2 to 3 minutes.
04 - Add kosher salt and freshly ground black pepper to taste. Mix thoroughly to combine.
05 - Remove from heat and serve warm. Optionally, garnish with additional butter pats or a drizzle of honey.

# Additional Tips::

01 -
  • It transforms humble frozen corn into something people actually ask for seconds of
  • The honey butter glaze creates this perfect sweet salty balance that works with literally everything
02 -
  • The cream cheese needs to be softened or it will never melt smoothly into the sauce
  • Do not step away once the cream cheese goes in because it can stick and scorch pretty quickly
03 -
  • Cast iron skillets give you the best browning but any heavy pan works fine
  • Let the corn sit undisturbed for a minute between stirs to get those nice caramelized spots
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