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Honey Butter Skillet Corn

Honey butter skillet corn cooks frozen corn in a 12-inch skillet until hot and tender, then coats it in melted cream cheese. Sweet honey, savory butter, and black pepper make a creamy side dish with little hands-on time.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 2 tbsp honey
  • 1 bag (16 oz) frozen corn
  • 4 oz cream cheese cut into small cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Melt the butter and honey in a 12-inch skillet over medium heat, stirring until combined, about 1 minute.
  2. Add the frozen corn and cook over medium heat for 6 to 8 minutes, stirring often, until the corn is hot and tender and most of the liquid has evaporated.
  3. Stir in the cream cheese, salt, and pepper, and cook for 2 to 3 minutes, stirring, until the cream cheese has melted and coats the corn.

Notes

For tender, creamy corn, avoid cooking it much longer once the cream cheese has melted and coats the kernels. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the cream cheese may turn grainy. For a lactose-free option, use dairy-free butter and cream cheese.