Like a good side kick, our easy Honey Butter Skillet Corn is reliable, and complements the main character dish whether it’s steak, chicken, or burgers. It’s a side that’s quick and easy to make but it certainly doesn’t taste like it.
You know those afterthought sides that are just…meh? Like warmed canned corn with no extra flavor. Instead, this one taste like you actually care…because you do. 🙂

We LOVE honey butter corn in the summer. It looks so good next to easy BBQ chicken legs or even a mouthwatering shredded BBQ chicken sandwich.
But…that doesn’t mean I won’t whip out this recipe in the fall. It works with pot roast and roasted chicken too.
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Why You’ll Love This Recipe…
- So you’ve made your steak, chicken, or other protein. And now you have to come up with a side. No problemo! You’ll LOVE how fast this honey butter corn recipe comes together. It’s just a few common ingredients, a quick cook in the skillet and it’s ready to go. (Whatever you do, don’t serve canned or frozen corn without adding some pizzazz!)
- It’s sweet. It’s buttery. And it’s simply irresistible. Imagination time! Picture a hill of warm, golden corn kernels absolutely drenched in a divine mix of butter and honey. Mmmm! You’ve got sweet and salty entangled in one mouthwatering spoonful. This side holds it’s own and may get more compliments that the main.
- Honey butter corn is a great addition for most occasions. I’ll put it like this. No one will be giving you the side eye when you bring this side dish. It’ll work great for weeknight dinners or summer barbecues. But guess what? It’ll get lots of love on Easter and Thanksgiving too.
- It’s completely versatile. We like this corn exactly as is and we’re sure you will too. But don’t let that stop you from flexing a little creative muscle. It’s your plate, so do you! Add in some sliced jalapenos, chili flakes, or even parmesan. Let me know what you come up with.
Ingredients
- Corn – this recipe will work with fresh, frozen, or even canned corn. If you go the canned route, try the roasted variety for extra flavor.
- Butter – we used salted butter.
- Cream Cheese – your favorite brand. We actually found a generic brand that we prefer over the national brands.
- Honey – just your garden variety honey that comes in the little bear container.
- Paprika – adds some smokiness to the dish.
- Garlic – we used garlic powder.
- Salt – kosher salt.
- Pepper – fresh cracked black pepper.
See the recipe card for quantities.
How to Make Honey Butter Skillet Corn
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Melt the butter and honey in a skillet pan over medium-high heat. Once melted, add the paprika and garlic and cook for 1 minute.
Add the frozen corn and cook for 6-8 minutes, stirring occasionally, until cooked through.
Add the cream cheese and pepper. Stir together and let it cook for about 2-3 minutes while stirring occasionally. Salt and pepper to taste.
Serve immediately, enjoy!
Storage
Honey butter skillet corn is a great recipe to make in advance, store, and reheat later. Allow it to cool off, then add it to a food storage bag or other container. You can eat it up to 4 days later. Reheat it in a skillet until warmed through.
You can even freeze this if you like. Just place leftovers in a food storage bag, squeeze out the air, and store in the freezer for up to 3 months. When ready to eat, thaw a day in advance, and reheat in skillet.
FAQ
So because it’s sweet and savory, it’s very versatile. Serve it with grilled chicken, steak, burgers, and even fish. Oh, and it makes a great holiday side too.
Grilled corn adds a nice smoky flavor. If you have the time, you can char the corn first or use leftover corn. But if want some smokiness without the fuss of the grill, use canned roasted corn.
Let’s have some fun! You could serve it with fresh parsley for an herby flavor. Or, add some crumbly cheese like cotija or feta. How about diced, fresh or jarred jalapenos for a kick or even a squeeze of lime? You have lots of options to level up this recipe and make it your own.
Honey Butter Corn Recipe
Ingredients
- 16 Oz Frozen Corn
- 3 Tbsp Honey
- 3 Tbsp Salted Butter
- 2 Oz Cream Cheese Room Temperature
- ½ Tsp Paprika
- ¼ Tsp Garlic Powder
- ¼ Tsp Kosher Salt
- ¼ Tsp Freshly Ground Black Pepper
Instructions
- Melt the butter and honey in a skillet pan over medium-high heat. Once melted, add the paprika and garlic and cook for 1 minute.
- Add the frozen corn and cook for 6-8 minutes, stirring occasionally, until cooked through.
- Add the cream cheese and pepper. Stir together and let it cook for about 2-3 minutes while stirring occasionally. Salt and pepper to taste.
- Serve immediately, enjoy!
Notes
- Store leftovers in an air-tight container in the fridge for up to 3 days.
- Reheat in the microwave.
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