Can I make honey butter skillet corn ahead of time?

Yes, you can make it a day ahead. Store it in an airtight container in the refrigerator. When ready to serve, reheat gently in a skillet over low heat with a splash of milk or butter to bring back the creamy texture. For best results, serve fresh for optimal creaminess.

Can I use canned corn instead of frozen?

Absolutely. Canned corn works well in this recipe — just make sure to drain and rinse it thoroughly to remove excess sodium and that canned "taste." Since it’s already cooked, reduce the cooking time slightly and stir frequently to avoid overcooking.

Is honey butter skillet corn gluten-free?

Yes! This recipe is naturally gluten-free as long as you use gluten-free cream cheese and butter (which most are by default). It’s a great side dish option for those with gluten sensitivities or celiac disease.

Honey Butter Skillet Corn – Easy Side Dish

Name: Honey Butter Skillet Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons salted butter: adds rich flavor and helps cook the corn; 2 tablespoons honey: provides natural sweetness and balance; 1 bag (16 oz) frozen corn: the base of the dish, sweet and tender; 2 ounces cream cheese, cut into chunks: adds creaminess and tang; 1/4 teaspoon salt: enhances overall flavor; 1/4 teaspoon black pepper: adds subtle warmth

Description

Honey Butter Skillet Corn is a quick, creamy, and slightly sweet side dish made with frozen corn, butter, honey, and cream cheese. Ready in just 15 minutes, it’s a family-friendly recipe perfect for any occasion, from weeknight dinners to holiday meals.

Ingredients

Scale

2 tablespoons salted butter: adds rich flavor and helps cook the corn
2 tablespoons honey: provides natural sweetness and balance
1 bag (16 oz) frozen corn: the base of the dish, sweet and tender
2 ounces cream cheese, cut into chunks: adds creaminess and tang
1/4 teaspoon salt: enhances overall flavor
1/4 teaspoon black pepper: adds subtle warmth

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Instructions

In a large skillet over medium-high heat, melt the butter and honey together until fully combined.
Add the frozen corn straight from the bag. Stir to coat in the honey butter and cook for 5–8 minutes, stirring occasionally, until corn is heated through.
Add the cream cheese chunks, salt, and pepper. Stir everything together until the cream cheese is fully melted and the mixture is creamy and smooth, about 3–5 more minutes.
Remove from heat and serve immediately while hot and creamy.

Notes

No need to thaw frozen corn before cooking.
Use full-fat block cream cheese for best results; avoid whipped or low-fat versions.
Leftovers can be stored in the fridge and reheated with a splash of milk or butter.
Adjust honey to taste for more or less sweetness.
Canned or fresh corn can be used as alternatives.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 161
Sugar: 6g
Sodium: 165mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg