Honey Butter Skillet Corn
A creamy, sweet, and buttery corn side dish made in one skillet in under 15 minutes.
Servings: 6
Ingredients
- 2 tablespoons butter salted
- 2 tablespoons honey
- 1 16 oz bag frozen corn
- 2 ounces cream cheese cubed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large skillet over medium-high heat, melt the butter and honey together until smooth and fully combined. Stir gently to prevent browning.
- Add the frozen corn directly to the skillet and stir to coat evenly in the honey butter mixture. Cook for 5–8 minutes, stirring occasionally, until the corn is tender and heated through.
- Reduce the heat to medium and add the cream cheese, salt, and black pepper. Stir continuously as the cream cheese melts, creating a smooth and creamy sauce that coats the corn.
- Continue cooking for another 3–5 minutes until the mixture thickens slightly. Remove from heat and serve immediately while warm and creamy.
Notes
- Adjust salt slightly if using unsalted butter.
- Reheat gently to maintain the creamy texture.
- Add a splash of milk if the sauce thickens too much when reheating.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 158mg | Potassium: 183mg | Fiber: 2g | Sugar: 10g | Vitamin A: 443IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.4mg