Honey Butter Skillet Corn Recipe
Sweet, buttery corn cooked in a skillet and coated in a creamy honey butter sauce. Fast, simple, and perfect for weeknights or holiday dinners.
Ingredients
- 4 cups of corn kernels frozen, fresh cut from about 6 ears, or drained canned corn
- 4 tablespoons of unsalted butter
- 3 tablespoons of honey
- 2 ounces of cream cheese cut into small cubes
- ¼ cup of heavy cream or whole milk
- ½ teaspoon of kosher salt
- ¼ teaspoon of black pepper
- ¼ teaspoon of smoked paprika optional
- Pinch of cayenne pepper optional
- 2 tablespoons of chopped parsley or chives optional garnish
Instructions
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
- Add the corn and cook for 5 to 7 minutes, stirring occasionally, until hot and some kernels are lightly golden.
- Reduce heat to medium. Add remaining 2 tablespoons of butter and stir until melted.
- Drizzle honey over the corn and stir well. Cook for 1 minute.
- Add cream cheese cubes and stir constantly for 2 to 3 minutes, until melted and smooth.
- Pour in heavy cream (or milk) and stir for 1 to 2 minutes, until the sauce coats the corn.
- Season with salt, pepper, smoked paprika, and cayenne (if using). Taste and adjust seasoning.
- Remove from heat, garnish with chopped parsley or chives if desired, and serve warm.
Notes
- If your corn releases a lot of water, keep cooking it until the skillet looks mostly dry before adding honey and dairy.
- For a slightly less sweet version, start with 2 tablespoons of honey and add more only if you want it.
- Reheat leftovers gently with a splash of milk to keep the sauce creamy.