Honey Butter Skillet Corn is a crazy delicious and simple side dish, made with only a few ingredients and ready in 15 minutes. Fresh, canned, or frozen corn can be used so it’s a fantastic side dish to make year-round. Irresistible and loved by everyone!
Easy Skillet Corn Recipe
I love when a humble vegetable like corn becomes next level, just by cooking it with a few other simple ingredients. This honey butter skillet corn is the combination of buttery onions and corn, combined with sweet honey and tangy cream cheese. It actually tastes like buttermilk biscuits with honey! So yummy!
It cooks in one pan in only 15 minutes, and you can use any type of corn – fresh, frozen, or canned. A truly irresistible side dish, it will become your new favorite way to enjoy corn!
Skillet Fried Corn Ingredients
Here are the few ingredients you’ll need to make this skillet corn recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Corn – We use a bag of frozen “gold and white” bi-color corn, but you have other options! (See notes below.)
- Red Onion – For aromatics and great flavor. We love red onion for added color, but you can’t go wrong with a sweet onion, either!
- Jalapeño (optional) – This adds a bit of heat and color to the dish.
- Butter – Used to sauté the vegetables. For this recipe, I recommend regular salted butter. Unsalted butter can also be used, but I recommend adding in an extra pinch of salt, taste and add more to your preference.
- Cream cheese – Just a little for the rich, creamy base.
- Honey – Adds an awesome sweetness to the creamy base.
- Seasonings – Coarse salt and black pepper.
What Type of Corn Can I Use?
One of the great things about this corn side dish is you can use fresh corn, drained canned corn, or frozen corn, so it can be enjoyed all year round. We love it with fresh corn in the summer and frozen corn in the off season. Here are some other options:
- Frozen corn. For pure convenience, I almost always make this dish with frozen corn.
- Bi-color corn. We love the look of “gold and white” bi-color corn, but you can use all white or all yellow.
- Use canned corn. Swap out the 1 pound bag of frozen corn with 2 cans (15 ounces each) of sweet corn, fully drained. Consider reducing the amount of honey a smidge, since canned corn tends to be sweet already.
- Use fresh corn. Replace the 1 pound of frozen corn with 8 ears of fresh corn. Remove the husks and silk, and cut the kernels off the cob.
How to Make Skillet Corn
It’s so easy to make this skillet honey corn in a few steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Sauté the vegetables. In a cast iron or nonstick skillet, melt the butter and pour in the honey. Add in the corn, onion, and jalapeño; cook, stirring occasionally, until softened and cooked through.
- Add in the cream cheese and seasonings. Stir in the softened cream cheese, salt, and pepper. Let it cook until combined and creamy and warmed through, stirring occasionally.
- Serve and enjoy. Taste and adjust seasoning if preferred, serve and eat immediately while it’s soft and creamy!
- Replace the cream cheese. Cream cheese is ideal for this side dish, but you could also try using mascarpone cheese.
- Add in some Parmesan cheese. Sprinkle the finished dish with a 1/2 cup freshly grated Parmesan for added flavor.
- Try a different sweetener. Honey works best for this recipe, but agave is another option.
- Change the heat level. Don’t want it at all spicy? Omit the jalapeno. Want it more spicy? Add in a 1/2 to 1 tablespoon of sriracha hot sauce or a pinch of cayenne pepper.
- Double the recipe. You will probably need a bigger skillet or the mixture will need to be cooked longer, but you can easily double all the ingredients if you’re serving for a larger group of people.
Video: How to Make Honey Butter Skillet Corn
What to Serve with Honey Skillet Corn
How to Store and Reheat Leftovers
- Keeping it warm. Need to double the recipe for a crowd and keep it warm? After it’s cooked in the skillet, simply transfer to a crock pot and keep on the warm setting, stirring occasionally. Note that after a while it will start to dry out.
- How to store leftovers. Leftover honey butter skillet corn should be stored in an airtight container in the fridge. It will keep up to 3 days.
- How to reheat leftovers. You can reheat leftovers in the microwave or on the stovetop. If needed, you can add a splash of milk to loosen it up again.
More Corn Recipes:
- Creamed Corn
- Caprese Corn Salad
- Mexican Street Corn Salad
- Zucchini Corn Fritters
- Corn Zucchini Skillet
- Creamy Cornbread Casserole
Honey Butter Skillet Corn
- 3 tablespoons butter
- 2 tablespoons honey
- 16 ounce bag frozen "gold and white" bi-color corn (see note below)
- 1/4 cup finely diced onion
- 1 small jalapeño , ribs and seeds removed, minced
- 2 ounces cream cheese , room temperature, cut into chunks
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- In a nonstick skillet, melt the butter and honey over medium-high heat. Once sizzling, add in the corn, onion, and jalapeño; cook for 5-8 minutes, stirring occasionally, until cooked through.
- Add in the softened cream cheese, salt, and pepper. Stir together and let it cook until combined and creamy and warmed through, stirring occasionally, about 3 minutes.
- Serve immediately while it’s soft and creamy and enjoy!