Honey Butter Skillet Corn
Okay, so—every family has that one dish, right? Mine is honey butter skillet corn. I think I first threw it together during a heatwave when the only chilled thing I had was a random bag of frozen corn and a serious sweet tooth. I remember being so convinced it’d just be average. But no, that first buttery, slightly caramel-sweet bite basically had me doing a happy dance. (And yes, I burned my tongue. Some lessons are learned the hard way, mate.)
Why You’ll Love Making This One (And Eating It…Fast!)
I make this when I want to impress folks (with surprisingly little effort, I admit) or bring something perky to a barbecue. My family goes a bit bonkers for it because it’s one of those rare side dishes that steals the show—like sometimes it vanishes before the main course even makes it to the table. If you’ve ever been disappointed by bland, soggy corn, trust me, I’ve been there—this fixes all that. Plus, when I’m short on patience—er, time—it’s way quicker than fussing with creamed corn from scratch.
What You’ll Need (Swaps & Substitutions Welcome)
- 4 cups corn kernels (frozen works totally fine, honestly; if you’re feeling fancy, go fresh, but I’ll grab a bag of Bird’s Eye from the freezer aisle most of the time)
- ⅓ cup unsalted butter (or salted, just skip the pinch of salt later; I once used dairy-free butter and, shockingly, nobody noticed!)
- 3 tbsp honey (my grandmother swore raw honey is best—sometimes I just use whatever’s at the back of the cupboard)
- 3 oz cream cheese (full-fat is traditional, but I’ve managed with low-fat in a pinch. Once, I tried using whipped feta. Eh, it was weirdly tangy.)
- Salt, to taste (I eyeball it, unless I get judged—then I measure a big pinch)
- Cracked black pepper (optional, but I like a bit for contrast)
Directions (Winging It Is Half the Fun)
- First off, grab your favorite skillet—cast iron works best but any big pan’s fine. Melt the butter over medium heat. Let it get a little bubbly but not brown. (I’ve accidentally gone too far before; the butter gets this nutty flavor which… actually, is kinda good but more intense than usual!)
- Dump in the corn. Stir it around till everyone’s coated in buttery sunshine. It’ll look a bit sad at first—especially if you’re using frozen—and maybe squeaky sounding. Don’t panic! Just keep stirring off and on for five minutes, let some edges get slight caramel spots if you like.
- Drizzle in your honey. This is where I usually sneak a taste, burning my tongue again like a rookie. Let everything mingle a minute or two until the corn starts to look shiny and glaze-y.
- Add in the cream cheese, stirring in little blobs; it’ll look like a bizarre science experiment for a second (don’t fret, it always smooths out). Lower the heat if things get frantic looking.
- Once it’s creamy as you’d expect, season with salt and pepper. Stir, taste, correct a bit if you want. That’s…that’s really it!
What I’ve Learned (Because, Yes, I’ve Messed It Up Before)
- Letting the butter actually brown once surprised me—tasted like sweetcorn toffee! Not everyone loved it though. Probably better to stay light gold.
- Forgot the cream cheese once; still decent, just not as rich.
- If it’s a bit thick, I’ll splash in a little milk (or heck, even water). Works fine.
If You Like to Mix It Up (Or Add Some Oomph)
- I sometimes throw in a diced jalapeño for a smidge of heat; once tried smoked paprika, but honestly, it fought with the honey for attention. Didn’t love it.
- Bacon bits or crisped prosciutto, if you’ve got ‘em leftover? Absolute win.
- Chives, green onion, or even cilantro tossed on at the end is brilliant if you like herbs.
- Tried throwing a handful of cheese in once. Overkill, but my nephew wants it that way every time now.
Equipment Talk (But Don’t Sweat It)
I always reach for my cast iron skillet—it just holds the heat nicely. But honestly, any frying pan will do in a pinch. One time I made double the batch in a roasting pan in the oven—took forever, but it still worked.
Storing Leftovers (If You’ve Got Any…Rare, Honestly)
Seal it up in a lidded container and into the fridge—it’ll keep a couple days. I think this tastes better the next day, warmed up for lunch, but again, it rarely makes it that long. Reheat in a pan on the stovetop; microwave works but gets a little…eh, mushy sometimes.
How I Serve It (And When)
This goes with almost anything—grilled chicken, burgers, Thanksgiving dinner, you name it. My brother-in-law piles it on toast (don’t knock it till you try). Sometimes, we eat it straight from the pan before dinner’s even on the table. For fancy vibes, sprinkle on flaky salt and a tiny drizzle of extra honey. Or if you’re curious about seasoning blends, check out Serious Eats for inspiration; their spice guides are fun to browse when you want to tweak flavors.
Lessons Learned (AKA, Please Don’t Rush Like I Did)
- If you dump everything in at once to try to save time, you’ll get sticky lumps and uneven melting. I once did that while answering an email and, regret.
- I tried using the microwave for the whole thing. Possible, but the result is more soggy than creamy. Best to use a stovetop.
- The corn really needs that few minutes in butter first, otherwise you miss the roasted depth. It only takes 4-5 min, really.
People Actually Ask Me These (No Lying, Scout’s Honor)
Can I use canned corn instead of frozen or fresh?
Yeah, totally! Just rinse and drain it pretty well, or you’ll end up with a bit of a soupy mess. Also, heat it a bit less, since it’s already cooked.
What if I’m out of cream cheese?
Honestly—mascarpone or even a blob of soft goat cheese (for a tangy twist). In a pinch, a splash of cream works, but reduces the creamy factor. (Tried Greek yogurt once, not my brightest moment…it got a bit too tangy for my liking.)
Can you freeze this?
Not really—well, you can, but it loses its texture. If you must, use it later as a topping for baked potatoes or blend into soup. Actually, here’s a decent guide about freezing corn dishes at The Kitchn (they know their stuff, honestly).
Anyway, hope you give honey butter skillet corn a try. It’s quick, cozy, and such a hit—plus, it’s rescued more than one last-minute dinner for me! If you’ve made it differently or wrecked it in creative ways, I’d love to hear (seriously, I’m still waiting on someone to try it with hot sauce and get back to me).
Ingredients
- 3 cups frozen corn kernels (or fresh, if available)
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cream cheese (optional, for creaminess)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
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1In a large skillet over medium heat, melt the butter until foamy but not browned.
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2Add the corn kernels to the skillet and cook, stirring occasionally, until heated through and slightly golden, about 5-6 minutes.
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3Stir in the honey, heavy cream, salt, and black pepper. Continue to cook for another 2-3 minutes, allowing the mixture to thicken slightly.
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4If using, add the cream cheese and stir until melted and fully incorporated, creating a creamy sauce.
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5Remove from heat. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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