When it comes to easy side dishes that steal the show, Honey Butter Skillet Corn is a true winner. It’s creamy, buttery, and slightly sweet — the perfect complement to any meal. The combination of honey and butter takes simple corn to an entirely new level of flavor. I once made this with a sprinkle of smoked paprika, and it added just the right touch of warmth to balance the sweetness. Whether you’re hosting a family dinner, summer barbecue, or holiday feast, this dish will have everyone asking for seconds.
Why You’ll Love This Recipe
You’ll love how this dish transforms ordinary corn into something luxurious yet effortless. The honey and butter caramelize slightly as they cook, coating every kernel in a glossy, flavorful glaze. It’s creamy, sweet, and savory all at once. Best of all, it’s made in one pan and ready in under 15 minutes — no oven required! Serve it as a comforting side for grilled meats, fried chicken, or Thanksgiving dinner. Once you try it, you’ll never go back to plain corn again.
Print
Honey Butter Skillet Corn: Sweet, Creamy, and Irresistible
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Honey Butter Skillet Corn is a sweet, buttery, and creamy side dish that comes together in minutes. Made with golden corn kernels cooked in honey and butter, it’s the perfect balance of savory and sweet — a comforting addition to any meal.
Ingredients
- 3 cups frozen corn (or canned corn, drained)
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1/4 cup heavy cream (or milk for a lighter version)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional for color)
- 1 tbsp cream cheese (optional for extra creaminess)
- Fresh parsley for garnish (optional)
Instructions
- In a large skillet, melt the butter over medium heat.
- Add honey and stir until the mixture is smooth and slightly bubbly.
- Add the corn to the skillet and stir well to coat all the kernels in the honey butter.
- Cook for 5–6 minutes, stirring occasionally, until the corn is heated through and glossy.
- Stir in the heavy cream (and cream cheese if using) and season with salt, pepper, and paprika.
- Cook for another 2–3 minutes until the sauce thickens slightly and coats the corn evenly.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
- Use fresh corn when in season for the best flavor and texture.
- For a spicy twist, add a pinch of cayenne pepper or chili flakes.
- Can be doubled easily for a crowd — great for potlucks and holiday dinners.
- Pairs beautifully with roasted chicken, barbecue, or mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Corn Kernels – Fresh, frozen, or canned corn all work great. Frozen corn gives the best texture and sweetness.
Butter – Adds richness and creates the creamy, velvety sauce that coats the corn.
Honey – Brings natural sweetness and a glossy finish.
Cream Cheese – Makes the dish extra creamy and smooth without overpowering the flavor.
Salt – Balances the sweetness and enhances the corn’s natural flavor.
Black Pepper – Adds a touch of warmth and contrast to the sweetness.
Garlic Powder (optional) – For an added savory note that complements the honey butter sauce.
Directions
In a large skillet, melt the butter over medium heat. Add the corn and stir to coat it evenly. Cook for 4–5 minutes, stirring occasionally, until the corn is heated through and slightly golden at the edges.
Reduce the heat to low and stir in the cream cheese until melted and smooth. Add the honey, salt, and black pepper. Stir gently until the sauce thickens and coats the corn evenly. Taste and adjust the seasoning if needed.
Remove from heat and serve immediately, garnished with a drizzle of extra honey or a sprinkle of chopped parsley if desired. It’s that simple — creamy, sweet, and utterly delicious!
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people and takes about 15 minutes total — 5 minutes of prep and 10 minutes of cooking. Perfect for busy weeknights or last-minute sides.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a small splash of milk or cream to restore the creamy texture. Avoid microwaving for too long, as it can dry out the sauce.
Variations and Customizations
Spicy Honey Corn: Add a pinch of cayenne pepper or red pepper flakes for a sweet-and-spicy kick.
Bacon Honey Corn: Stir in crispy crumbled bacon for a smoky, savory twist.
Herb-Infused Corn: Add chopped fresh herbs like parsley, thyme, or chives for extra flavor.
Cheesy Corn: Sprinkle shredded cheddar or Parmesan over the top before serving for cheesy goodness.
Garlic Butter Corn: Replace honey with an extra tablespoon of butter and a dash of garlic powder for a savory version.
Mexican-Inspired Corn: Add lime juice, chili powder, and Cotija cheese for a street corn-style twist.
Maple Butter Corn: Use maple syrup instead of honey for a deeper, autumn-inspired sweetness.
Cream-Style Corn: Stir in a splash of heavy cream or half-and-half for an even richer consistency.
Smoky Corn: Add a sprinkle of smoked paprika or chipotle powder for bold, smoky flavor.
Southern-Style Corn: Mix in a little sugar and use salted butter for that classic Southern sweetness.
FAQs
Can I use canned corn?
Yes, just drain it well before cooking to avoid excess liquid.
Can I make it ahead of time?
Yes, prepare it up to a day in advance and reheat gently on the stove before serving.
Can I use fresh corn?
Absolutely! Slice kernels off the cob and cook as directed.
Is this dish very sweet?
It’s mildly sweet — the honey complements the corn’s natural flavor without being overpowering.
Can I skip the cream cheese?
You can, but it adds a creamy texture that balances the honey and butter perfectly.
Can I make this dairy-free?
Yes, use plant-based butter and dairy-free cream cheese substitutes.
What’s the best honey to use?
Pure clover or wildflower honey adds a light, natural sweetness.
Can I serve this cold?
It’s best served warm, but leftovers taste great chilled in salads.
How do I thicken the sauce?
Let it simmer for an extra minute or two until the liquid reduces slightly.
What can I serve it with?
It pairs beautifully with grilled chicken, pork chops, steak, or roasted vegetables.
Conclusion
Honey Butter Skillet Corn is a simple side dish that transforms everyday corn into something special. With its creamy, buttery sauce and subtle sweetness from honey, it’s comfort food at its finest — rich, flavorful, and ready in minutes. Perfect for weeknights, holidays, or backyard barbecues, it’s one of those recipes you’ll keep coming back to again and again. One bite, and you’ll see why this dish is a favorite across every table — pure, golden, and deliciously satisfying.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!