Honey Butter Skillet Corn

5 from 1 vote

This Honey Butter Skillet Corn is one of the easiest corn side dishes, great for the holidays or for a casual dinner at home.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings: people

Calories: 138kcal

Author: Tania

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.

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.

Variations and add-ins:

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