Honey Butter Skillet Corn (Print)

Sweet corn sautéed in honey and butter, creamy and caramelized with a savory touch.

# Components:

→ Dairy & Fats

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

→ Vegetables

03 - 4 cups frozen sweet corn kernels (or fresh)

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

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

# Method:

01 - Heat butter in a large skillet over medium heat until foamy.
02 - Add corn and sauté for 5 to 6 minutes, stirring occasionally, until heated through and lightly browned.
03 - Stir in cream cheese and honey; cook, stirring constantly, until cream cheese melts and mixture becomes creamy, about 2 to 3 minutes.
04 - Add kosher salt and black pepper to taste; mix thoroughly to combine.
05 - Remove from heat and serve warm, optionally garnished with extra butter or a drizzle of honey.

# Expert Advice:

01 -
  • It tastes like someone spent hours on it, but you're done in under 20 minutes.
  • The honey and cream cheese create this silky, slightly caramelized sauce that clings to every kernel.
  • Works just as well for a Tuesday dinner as it does for Thanksgiving.
02 -
  • Don't skip the foamy butter stage—that's where the magic happens and where regular corn becomes something memorable.
  • Cream cheese must be softened before you add it, otherwise you'll chase little clumps around the pan and regret it.
  • Once the cream cheese goes in, keep stirring or the bottom will catch and burn slightly, giving you a bitter edge that's hard to hide.
03 -
  • Cold cream cheese and cold corn will steal heat from your pan—let them come to room temperature if you have five minutes, and everything melts faster and smoother.
  • If you accidentally let the bottom scorch a bit, don't panic; transfer everything to a fresh pan, taste, and adjust your seasoning—most people won't notice, and the flavor often deepens.
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