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Honey Butter Skillet Corn is a sweet and savory side dish that turns simple frozen corn into something truly special. Every bite is coated in a velvety honey-butter sauce that’s lightly creamy, perfectly seasoned, and irresistibly rich.
That touch of honey highlights the corn’s natural sweetness, while cream cheese and heavy cream melt together to create a luscious, buttery sauce that clings to every kernel. It’s simple, comforting, and comes together in just 20 minutes — the kind of side you’ll find yourself making again and again.
If you prefer something lighter with a Cajun kiss, try my Skillet Corn — it’s just as delicious with a savory edge. Or, for cozy baked comfort, my Paula Deen Corn Casserole and Crockpot Creamed Corn are reader favorites. And when summer rolls around, don’t miss The Best Way to Cook Corn on the Cob for those fresh ears straight from the market.
💗 Pull up a spoon and let’s make this irresistible skillet side dish!
✨ Before You Begin
✨ Cast Iron Perfection: A cast iron skillet gives this dish a beautiful golden edge, but any heavy-bottomed pan will work perfectly.
✨ Adjust the Sweetness: Start with 2 tablespoons of honey and add more to taste. I like it on the sweeter side with 3 tablespoons.
✨ Lighter Version: Want something a little less rich? Swap the heavy cream for half-and-half.
✨ Fresh or Canned: Frozen corn works beautifully, but you can substitute canned (rinse and drain first) or fresh kernels if you have them.
✨ Finishing Touch: A sprinkle of chopped parsley or fresh herbs adds color and freshness before serving.
Honey Butter Skillet Corn Ingredients
- Butter: Salted or unsalted. If using salted butter, reduce the amount of salt used.
- Shallots: Whole red shallots are part of the onion family and are a milder version of the red onion
- Honey: Local is best, but any brand will work.
- Sugar: White granulated sugar
- Salt + Black Pepper: sea salt and fresh cracked pepper
- Nutmeg: Ground nutmeg will add fragrance and a warm, slightly sweet taste
- Frozen corn: Oftentimes, frozen corn is better than fresh since fresh corn can lose nutrients if it isn’t stored correctly. And, the kernels are already off the cob!
- Heavy Cream: also known as heavy whipping cream, which adds a velvety texture to the sauce
- Cream cheese: any brand, full-fat.
Honey Butter Skillet Corn Recipe Tips
- Pan: I use a cast iron skillet, but any skillet will work for this corn.
- Lighten Up! For a lighter sauce, use half-and-half instead of heavy cream.
- Mas or Menos – It’s Up to You: If desired, start with 2 Tablespoons of honey and add more to taste. I liked it sweeter, so I used 3 Tablespoons of honey.
- Parmesan Cheese: This is delicious, add to the top of the finished corn and pop under the broiler until slightly browned.
- Canned Corn: Yes, you can substitute canned corn for the frozen corn. Rinse and drain well.
- Fresh Herbs: Adding fresh herbs can change the overall flavors of this recipe. Have you ever visited Terry Black’s Barbecue restaurant in Austin, Texas? They add a little fresh tarragon to their creamed corn. Most people go for the amazing BBQ, I go for the creamed corn! I absolutely love it! For this recipe, I’d start by adding one teaspoon of fresh whole tarragon leaves if you’d like to try it. LMK, in the comments below, what you think if you do! Fresh chives or thinly sliced green onions would also be a delicious addition in this recipe, too.
- Optional: Garnish with minced parsley for a beautiful presentation.
Frequently Asked Questions
Can I use canned corn instead of frozen?
Absolutely! Just be sure to rinse and drain it well before adding it to the pan.
Can I make this ahead of time?
Yes — reheat it gently on the stovetop over low heat, stirring occasionally. Add a splash of cream if it thickens too much.
What can I add for extra flavor?
A pinch of smoked paprika or cayenne adds a subtle kick. Or stir in crisp bacon crumbles for a salty-sweet combo everyone will love.
Storing + Freezing + Making-Ahead
- How Long Can You Keep This in The Fridge? This honey butter corn will last up to 3-4 days in the fridge. Unlikely leftovers are easy to heat up in the microwave.
- Can You Freeze This? I do not recommend freezing this honey butter creamy skillet corn.
- Make-Ahead: You can prepare this honey butter skillet corn with cream cheese ahead of time. Cover it tightly with plastic wrap and heat it when you’re ready to eat.
Serving Recommendations
Well, my family loves this with, honestly, just about anything! Including breakfast cereal, but wait, there are many other options, such as chicken meatloaf, brown sugar meatloaf, and southern meatloaf.
It’s also great with our smothered chicken, grilled flank steak, shish kebabs, Mississippi pot roast, Mississippi chicken, and my famous crockpot pork tenderloin, crockpot pork chops, and crockpot chicken and gravy! Honestly, the list goes on and on and on…
How To Make Honey Butter Skillet Corn
- In a skillet, melt the butter over medium high heat.
- Add the shallots and saute.
- Stir in the honey, salt & pepper, nutmeg, and corn. Saute for 5 minutes.
- Stir in the heavy cream and cubed cream cheese. Simmer.
- Serve.
***See full instructions on recipe card below.
More Delicious Corn Recipes
- Chicken Corn Chowder
- Mexican Corn Dip
- Southern Corn Cakes
- Cowboy Caviar
- Mexican Corn Salad
- Mexican Street Corn Salad
- Zucchini Corn Fritters
- Sweet Corn Casserole
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Honey Butter Skillet Corn
Ingredients
- 3 tablespoons butter
- 2 tablespoons shallots, minced
- 3 tablespoons honey
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 (16-ounce) bag frozen corn
- 3/4 cup heavy cream
- 4 ounces cream cheese, cut into small cubes, at room temperature.
- parsley, optional
Instructions
- In a large skillet, over medium heat, melt butter (3 tablespoons).
- Add shallots (2 tablespoons), and sauté over medium-low heat until soft and translucent.
- Stir in honey (3 tablespoons), salt (1/2 teaspoon), black pepper (1/8 teaspoon), nutmeg (1/8 teaspoon), and corn (16 ounces) and continue to sauté for 5 minutes.
- Slowly stir in heavy cream (3/4 cup) and cubed cream cheese (4 ounces) and simmer, uncovered, until the cream is reduced, the cream cheese is melted, and the sauce thickens, about 8-10 minutes. Garnish with parsley. Serve.
Notes
- Lighten Up! For a lighter sauce, use half and half instead of heavy cream.
- Mas or Menos- It’s Up To You: If desired, start with 2 tablespoons of honey and add more honey to taste. I liked it sweeter and used 3 tablespoons of honey.
- Optional: Garnish with minced parsley for a beautiful presentation.
I am assuming you mean normal white/yellow corn or sweet corn? Just making sure since not sure how sweet this is supposed to be.
Hey, Brandon. Yes, just normal white/yellow corn 🙂
My 9-year old son devoured this and asked when will I make this again. Hehe. It was a sure hit!
That’s amazing, Sam! Kid-approved 🙂