Honey Butter Skillet Corn
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This sweet (and a little bit spicy) honey butter skillet corn is creamy, buttery, and the perfect mix of sweet heat. Made with frozen corn, honey, cream cheese, and a splash of hot sauce, it’s such an easy side dish.
You’ll love this recipe because it keeps things simple but still packs tons of flavor. Instead of just heating a bag in the microwave, you can transform that same frozen vegetable into something delicious.
From start to finish, it comes together in about 20 minutes, making it an easy, low-effort side dish to pair with whatever you’re cooking.
Ingredients
Overall this stovetop recipe is really easy and you probably have all this stuff in your house already.
- 2 tablespoons butter
- 1 (16 oz) bag frozen corn – No need to thaw ahead of time
- 2 tablespoons honey
- 3 tablespoons cream cheese, cubed
- Salt and pepper
- Hot sauce – Your favorite brand works fine, I like Franks Red Hot.
- Chopped green onions (optional but always good)
Optional swap: Use hot honey instead of regular honey and hot sauce. It adds more heat and cuts down the number of ingredients you need.
How to make Hot Honey Butter Corn
I almost always cook in a cast iron pan. This is the Lodge I use (the 12 inch). Its totally worth the $20!
1. Melt the butter in a large skillet over medium heat. Once it’s hot, add the frozen corn and stir well to coat all the kernels with butter.
2. Keep cooking the corn over medium-high heat, stirring occasionally. You want to give the kernels time to thaw, release any liquid, and start to caramelize a little. This takes about 12 to 15 minutes. It’s worth the wait for that slight browning. As a note, all stoves can cook at different rates, so if your corn is BURNING, turn the stove down.
3.Once most of the moisture is cooked off, reduce the heat to low. Stir in the honey and cream cheese. Keep mixing until the cream cheese is fully melted and everything is creamy and combined.
4. Add salt and pepper to taste. Spoon the corn into a serving dish and top it with a few dashes of hot sauce and chopped green onions.
Tips and Variations
- Want more heat? Use a spicier hot sauce or a bit more of it.
- Want less heat? Skip the hot sauce entirely or just stick with the honey.
- Make it smoky: Add a pinch of smoked paprika
Fresh corn option: If corn is in season, you can definitely use it—just cut it off the cob and sauté it the same way.
How to Store Leftovers
Store leftovers in an airtight container in the fridge. Hot honey corn will keep well for about 3 days. When ready to serve again, I recommend warming in a skillet over low heat (or microwave). Add a little splash of milk or heavy whipping cream if its too thick.
Other Ways to Use Frozen Corn
Keeping corn in the house is a must! There are so many ways (other than just the standard microwave) to use it up. One go-to in our house is Mexican Street Corn Pasta Salad. It’s creamy, cheesy, and has that sweet corn flavor that works so well with pasta.
Another fun one is Frito Corn Salad—crunchy, cool, and always gone fast at potlucks. And if you’re in the mood for something simple, Charred Corn in a Skillet is an easy way to get that grilled flavor without firing up the grill.
Want to try this later? Go ahead and pin it now so it’s easy to find when you’re ready to cook. Plus, follow me on Pinterest while you are there so you don’t miss any new recipes!
As always, thank you for reading and being part of my food journey.
Honey Butter Skillet Corn
Equipment
- Cast Iron Pan or Skillet
Ingredients
- 2 tablespoons butter
- 16 oz. bag frozen corn
- 2 tablespoons honey
- 3 tablespoons cream cheese cubed
- Salt and pepper to taste
- Hot sauce to taste
- Chopped green onions for topping
Instructions
- In a large skillet, melt butter over medium heat.
- Add frozen corn and stir to coat in the butter.
- Cook over medium-high heat for 12–15 minutes, stirring occasionally, until the corn is thawed, most of the liquid has evaporated, and the kernels start to brown.
- Reduce heat to low and stir in the honey and cubed cream cheese. Keep stirring until fully melted and creamy.
- Season with salt and pepper to taste. Serve warm with a drizzle of hot sauce and a sprinkle of chopped green onions.
Notes
- Swap the honey and hot sauce for hot honey if you want more heat with fewer steps.
- For extra richness, add a tablespoon of heavy cream or a handful of shredded cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet with a splash of milk if needed.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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