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Creamy Honey Butter Skillet Corn

A rich and glossy 15-minute side dish featuring sweet corn coated in a luscious honey, butter, and cream cheese sauce with a kick of black pepper.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Corn Base
  • 16 oz frozen sweet corn thawed (or 3-4 cups fresh/canned)
  • 2 tbsp salted butter for sautéing
Creamy Glaze
  • 2 tbsp salted butter for sauce
  • 2 oz cream cheese cut into cubes
  • 2-3 tbsp honey adjust to taste
  • 0.5 tsp salt to taste
  • 1 tsp black pepper freshly cracked

Equipment

  • Cast iron skillet or large frying pan
  • Wooden spoon or spatula
  • Measuring spoons

Method
 

  1. If using frozen corn, ensure it is thawed and drained of excess water.
  2. Heat a large skillet over medium-high heat. Add the first 2 tablespoons of butter and melt.
  3. Add the corn kernels to the skillet. Cook for 6-8 minutes, stirring occasionally, until the corn is hot and starts to develop golden-brown spots.
  4. Reduce heat to medium-low. Add the remaining 2 tablespoons of butter, honey, and cream cheese to the center of the pan.
  5. Stir continuously as the cream cheese melts. It may look chunky at first but will emulsify into a creamy, glossy sauce after 1-2 minutes.
  6. Season with salt and a generous amount of black pepper. Stir to coat evenly.
  7. Simmer on low for 2-3 minutes to let the flavors meld and the sauce thicken slightly.
  8. Serve immediately while hot and glossy.

Notes

For a spicy kick, add a pinch of cayenne or red pepper flakes.