Honey Butter Skillet Corn
Honey Butter Skillet Corn is sweet, creamy, and savory! Made in one pan with simple ingredients, it’s the perfect side dish for any meal.
A 10-MINUTE SIDE DISH RECIPE
Honey Butter Skillet Corn is the kind of side dish that is perfect when you don’t want to be fussing over it too much. Sweet corn, cream cheese, butter, and a drizzle of honey come together in just one skillet, meaning less clean up at the end of the night. It is a side dish that everyone loves and goes with just about everything!
FREQUENTLY ASKED QUESTIONS:
Sure. I suppose you can. But, you’re going to need a smaller Crock Pot. It needs to be like 2.5 quarts. Dump your frozen corn and other ingredients in the Slow Cooker, stir and add the lid to the cooker. Cook for 1-2 hours on low.
Sure. I think this is easy to add some heat to this dish. Just add a dash of red pepper flakes, cayenne, chipotle powder, or hot sauce to really bring some flavor.
You could make this more of a meal by adding cooked and crumbled ground beef, cooked bacon. Maybe add in some green chiles or sharp cheddar cheese.
This dish can be made the day before and reheated. Just don’t reheat it too fast so the cream cheese doesn’t curdle up.
It’s easy to scale up to make for serving a crowd. You can double and even triple the dish.
You can keep the leftovers in the fridge for up to 4 days. You can reheat in the microwave or on the stove.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- bag of frozen corn– I suppose you can use fresh corn or canned corn if you need to.
- cream cheese– use these Tips to Soften Cream Cheese if you need them. I suppose the cream cheese could be optional if you need it to be – someone almost always tells me their husband doesn’t like it – so if that is the case, just use whatever you would normally use as a substitution. I guess you could use heavy cream but obviously, that is thinner than cream cheese so ight be a tad more runny.
- butter – you can use salted or unsalted butter.
- honey – don’t skip this, it really gives the corn the lightest sweet flavor. I think you could substitute with maple syrup or agave.
- salt and pepper – I give amounts in the recipe card below but please season it to your tastes/
HOW TO MAKE HONEY BUTTER SKILLET CORN:
To a skillet, add the ingredients, excluding the parsley. Over medium heat, mix for 7-10 minutes or until the corn is heated through and everything has come together.
Top with parsley.
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Honey Butter Skillet Corn
Ingredients
- 20-24 ounce bag frozen corn
- 4 ounces (1/2 block) cream cheese, softened to room temperature
- 3 Tablespoons butter (can use salted or unsalted)
- 2 Tablespoons honey
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons dried parsley (optional)
Instructions
- To a skillet, add 20-24 ounce bag frozen corn, 4 ounces (1/2 block) cream cheese, softened to room temperature, 3 Tablespoons butter, 2 Tablespoons honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Over medium heat, mix for 7-10 minutes or until the corn is heated through, the cream cheese has fully melted and everything has come together and is warm.
- Top with 2 teaspoons dried parsley then serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
The best corn I’ve ever made.