Honey Butter Skillet Corn

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Honey Butter Skillet Corn

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!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: easy side dishes, Honey Butter Skillet Corn, skillet corn

Servings:

Ingredients

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

Instructions

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!

Video

Notes

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.

Add in some Parmesan cheese. Sprinkle the finished dish with a 1/2 cup freshly grated Parmesan for added flavor.

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.

Nutrition