This honey butter skillet corn is going to be your new favorite side dish! Creamy, sweet and super easy to make.
It comes together in just 15 minutes with just 5 ingredients. It’s made right on the stovetop, which is very convenient especially around the holidays.
Enjoy this delicious side dish at your next gathering. I’m sure everyone will love it!
This Honey Butter Skillet Corn is one of my go-to holiday side dishes because it’s delicious, creamy, savory with a touch of sweetness, and most importantly…it’s super easy to make! You can make it right on your stovetop in just 15 minutes or less, making clean-up a breeze.
I love quick and easy side dishes that don’t take up oven space, just like this honey butter skillet corn recipe and also these Sautéed Brussels Sprouts. This comes in super handy during the holiday season.
For simplicity, I like to use canned corn for this recipe, but you can use frozen or fresh too! Each kernel is coated with the cream cheese, butter and honey mixture. It’s so, so delicious!
If you want to, you can even customize it with your favorite add-ins! My favorite is crispy bacon bits with a touch of red pepper flakes or diced jalapeños for that savory and spicy contrast to the sweetness of the corn.
If you are looking for more simple side dishes that don’t take up oven space, try these Orange Honey Glazed Carrots, Warm Brussels Sprouts Salad, and Lemon Green Beans.
Looking for more holiday corn recipes? Try my Cornbread Stuffing, Corn Casserole, and Skillet Cornbread.
Why we love making honey butter skillet corn:
- Easy side dish: Ready in under 15 minutes with minimal ingredients and hardly any prep. Great for the holidays or for a casual dinner at home.
- No oven required: This skillet side dish is made easily on the stovetop from start to finish, making clean-up really easy.
- Amazing flavors and texture: So creamy, savory, and sweet all in one.
- Customizable: Add in your favorite spices, veggies, diced bacon or anything you’d like.
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Ingredient Notes
You only need 5 simple ingredients, plus salt and pepper, to make this easy honey butter skillet corn. As always, quantities are listed in the recipe card down below, but here are a few notes that I hope can be helpful when picking up your ingredients!
- Unsalted butter: Using unsalted butter gives me more control over the salt in the recipe. The butter gives the corn that rich, aromatic flavor.
- Sweet Yellow Corn: I like to use canned yellow corn for convenience, especially when fresh corn isn’t in season. Feel free to also use frozen or fresh corn as well.
- Honey: A little touch of sweetness to the recipe. Maple syrup would work too.
- Cream cheese: The cream cheese should be cubed to help melt easier. You can use full fat or low fat, depending on your preference.
- Chopped chives for garnish and a touch of freshness
- Salt and pepper to taste.
Step-by-Step Tutorial
This is probably one of the easiest side dishes I have ever made. Minimal prep and effort, and delicious results! Let me show you how, along with a few simple tips.
Step 1 | Melt butter and cook the corn
Over medium heat, melt the butter in a medium skillet. Drain the canned corn before adding it to the skillet. If you find there is excess water from the corn, you can pat dry with paper towel. Cook until warm, stirring as needed.
Step 2 | Add honey and cream cheese
Next, add the cubed cream cheese and honey (adjust to taste), stirring until melted and evenly coated. Season with salt and pepper to taste.
Step 3 | Garnish and serve
Top with fresh chives and, if desired, add a few drizzles of honey and a few extra grinds of black pepper. Serve warm and enjoy while it’s perfectly creamy!
Variations and Add-ins
This honey butter skillet corn recipe is very versatile and customizable. I always add a few of my favorite toppings to change it up. Here are a few suggestions!
- Bacon: Cooked until crispy and diced. The savoriness of crispy bacon with the creamy sweet corn tastes so delicious.
- Make it spicy: Sprinkle in some warm spices, like cayenne pepper, paprika, or red pepper flakes. You can also throw in a handful of diced jalapeños.
- Add cheese: In addition to the cream cheese, throw in some shredded cheddar cheese on top and cover with a lid to melt.
- Garlic: When sautéing the corn, add minced garlic or shallots for extra aromatic flavors.
- Vegetables: Diced bell peppers or zucchini are great options.
Other Methods to Make Honey Butter Corn
I find making this honey butter corn on the stovetop the easiest, but there are other cooking methods you can use as well.
- Grill: Grill fresh corn on the cob. Then cut off the kernels and proceed with the recipe over the stovetop.
- Slow cooker: Place corn kernels into the slow cooker. Stir in the butter, cream cheese and honey. Also, add about 1/2 cup of heavy cream. Cook on low for 2-3 hours or high 1-2 hours or until warm and melted. Season to taste and stir until creamy.
- Oven: Preheat oven to 375 degrees F. In a baking dish, combine all the ingredients, and add about 1/2 cup of heavy cream. Cover and bake for 15 minutes. Remove from the oven, give it a stir, and continue baking for another 10 minutes or until melted, creamy, and bubbly.
Pairing and Serving Ideas
If you’re looking for a super easy Thanksgiving or holiday side dish, definitely give this honey butter skillet corn a try! It’s always a favorite in my family, and it pairs well with so many other sides and mains.
More side dishes for the holidays:
- Roasted Butternut Squash and Brussels Sprouts – All the cozy fall flavors in one bowl!
- Spinach Mashed Potatoes – Extra buttery, delicious, and pretty!
- Green Beans with Bacon – A classic, and also a stovetop recipe.
- Maple Roasted Acorn Squash – Always perfectly tender and caramelized.
- Roasted Brussels Sprouts with Cranberries – A lovely combo!
Our favorite Thanksgiving main dishes:
- Turkey Roulade with Sausage Stuffing
- Juicy Slow Cooker Turkey Breast
- Apple Cider Braised Pork Shoulder
Recipe FAQs
Yes! You may need to increase the cooking time by just a few minutes.
Yes! You can make ahead and store in the refrigerator in an airtight container for up to 3 days. When ready to serve, you might need to add a splash of heavy cream or half-and-half to loosen it up. Place in a skillet or microwave oven to heat until warmed through.
Maple syrup is a great alternative.
I would not recommend freezing. The cream cheese may turn gritty when frozen and reheated. Leftovers will last for up to 3 days in the fridge.
Tips for Success
- Drain the corn and pat dry thoroughly. You can use paper towel to soak up any excess moisture. This will ensure the dish is perfectly creamy and not watery.
- Use medium heat. You don’t want to burn the corn so just cooking until it’s warm is ideal.
- Cube the cream cheese. This will allow the cream cheese to melt easier and more evenly.
- Adjust the amount of honey to taste. I like my honey butter corn on the sweeter side, so I always add a few extra drizzles.
- Favorite add-ins: Crispy bacon and diced jalapeños!
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Honey Butter Skillet Corn
Ingredients
- 3 tablespoons unsalted butter
- 2 (15-ounce) cans sweet yellow corn kernels - drained and patted dry
- 2 to 3 tablespoons honey - to taste
- 4 ounces cream cheese - cubed
- Salt and pepper - to taste
- Chives for garnish
- Smoked paprika - optional
Instructions
- In a medum skillet, melt butter over medium heat. Add the corn kernels (drained and patted dry), and cook for about 5 minutes until warm, stirring. If needed, drain or absorb any extra moisture with paper towel.
- Then, add the cream cheese and honey (adjust sweetness to taste), and stir until melted, creamy, and evenly coated, another 2 to 3 minutes. Season with salt and pepper to taste. If desired, season with a few sprinkles of smoked paprika to taste.
- Garnish with chives, a few extra grinds of pepper, and a few extra drizzles of honey if desired. Enjoy warm.
Notes
- Drain the canned corn. Remove any excess moisture with a paper towel before cooking. This will ensure it’s creamy and not watery.
- While cooking, the corn may release extra moisture (especially if using canned). Absorb any excess liquid with paper towel before adding the cream cheese.
- Cube the cream cheese so that it melts more easily and evenly.
- Make ahead and storage: Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheating: Place leftovers in a skillet and cook until warmed through. You may need to add a splash of milk to loosen beforehand.
- Freezing: I would not recommend freezing this dish.
- Add-ins: Diced bacon, crispy pancetta or prosciutto, diced jalapeños, minced garlic, red pepper flakes.
- Corn: Canned, frozen or fresh are totally fine.
- Honey: Maple syrup
Mark says
Super easy recipe. Saved me last thanksgiving when I needed a quick last minute side. And well it was everyone’s favorite. Making it again this year.
Tania says
Thank you Mark! It’s so easy, isn’t it?