Honey Butter Skillet Corn
Honey butter skillet corn is the sweet and spicy side dish you didn’t know you needed. Made with frozen corn, cream cheese, and a hint of hot sauce, it comes together in just 20 minutes for an easy, crave-worthy dish that pairs with almost anything.
Servings: 6 servings
Calories: 175kcal
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
Serving: 0.5cups | Calories: 175kcal