There’s a moment in my kitchen that I crave, especially as the seasons start to turn. It’s when the air fills with the nutty, sweet scent of butter and honey hitting a hot skillet, followed by the cheerful sizzle of frozen corn. That’s the opening act for my absolute favorite side dish: Honey Butter Skillet Corn. I stumbled upon this idea on a frantic weeknight, trying to make frozen corn feel special. What emerged was so much more—a creamy, sweet, and savory comfort food that’s become my go-to for everything from Tuesday tacos to holiday feasts. It’s the kind of simple magic that makes everyone ask for the recipe, and today, I’m so excited to share exactly how I make it with you.
Ingredients
- 2 tablespoons butter (salted preferred)
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn
- 2 ounces cream cheese, cut into chunks
Don’t let the short list fool you—every ingredient here is a key player. I strongly recommend salted butter; it creates that perfect sweet-and-salty foundation that makes this dish irresistible. For the honey, use whatever you have, but a milder, clover honey works beautifully without overpowering. That block of cream cheese is non-negotiable for me. It’s not just for tang; it’s what transforms the glazed corn into a luxuriously creamy sauce. Trust me, don’t skip it or try to substitute with milk—it makes a huge difference in texture and flavor.
Equipment Needed
- A large skillet (I use a 10-inch cast iron or stainless steel)
- A sturdy wooden spoon or silicone spatula
- Measuring spoons
- A small bowl for the honey (trust me on this one!)
The skillet is your best friend here. You need one with enough surface area to let the corn sear a bit, not just steam. I’ve used non-stick, but I get the best caramelization in my well-seasoned cast iron. The wooden spoon is perfect for scraping up all the delicious browned bits from the bottom—that’s pure flavor! And that small bowl for the honey? It’s a lifesaver. Honey is notoriously sticky to measure, and having it ready to go prevents a frantic, sticky-handed scramble mid-recipe.
Step-by-Step Instructions
First, I melt the butter over medium heat. You want to hear that gentle foam, not a furious sputter. Once it’s fully melted and bubbling just slightly, I pour in the honey right from my pre-measured bowl. This is where the magic starts—I immediately whisk them together with my spoon for a good 30 seconds until they become one gorgeous, bubbly, amber-colored sauce. The smell is incredible. Now, dump in the entire bag of frozen corn. It will hiss and steam dramatically! I give it a big stir to coat every kernel in that honey butter, then I let it cook, undisturbed, for about 4-5 minutes. This is crucial for getting some golden, caramelized spots.
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