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Honey Butter Skillet Corn

Honey butter skillet corn is a quick stovetop side with sweet, buttery corn and a creamy coating of melted cream cheese. Cook the frozen corn in a 12-inch skillet until hot, then stir in the cream cheese, salt, and pepper.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 223
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 2 tbsp honey
  • 1 bag (16 oz) frozen corn
  • 4 oz cream cheese softened and cut into cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Melt the butter with the honey in a 12-inch skillet over medium heat.
  2. Stir in the frozen corn and cook for 6 to 8 minutes, stirring occasionally, until hot.
  3. Reduce the heat to low and stir in the cream cheese, salt, and pepper until the cream cheese melts and coats the corn evenly.

Notes

For an even coating, cut the softened cream cheese into cubes before stirring it into the corn. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cream cheese may become grainy. For a dairy-free version, use plant-based butter and dairy-free cream cheese.