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honey butter skillet corn

Honey Butter Skillet Corn

Charlotte Miller
Sweet honey and creamy butter come together in this quick and comforting skillet corn side dish, perfect for any meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 117 kcal

Ingredients
  

  • 5 ears of corn, kernels removed (or 3 cups canned/frozen corn, drained)
  • 3 tbsp butter
  • 1.5 tbsp honey
  • 4 tbsp cream cheese (optional, for creaminess)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: chives, parsley, or red pepper flakes for garnish

Instructions
 

  • Heat a cast iron or stainless steel skillet over medium heat. Add butter and let it melt until bubbling.
  • Add the corn kernels to the skillet and sauté for 5-7 minutes, stirring frequently, until the corn is slightly golden and caramelized.
  • Reduce heat to low and stir in honey and cream cheese (if using) until evenly combined.
  • Season with salt and pepper to taste.
  • Garnish with fresh herbs or red pepper flakes, if desired, and serve warm.

Notes

  • For a vegan version, substitute butter and cream cheese with plant-based alternatives.
  • Add diced jalapeños or hot honey for a spicy kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a small amount of butter or water.
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