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Honey Butter Corn

Creamy Honey Butter Corn

A quick one-skillet side dish with whole corn kernels coated in a rich honey butter and cream cheese sauce. Ready in 15 minutes and works alongside almost any main course.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups corn kernels fresh, frozen, or canned and well-drained
  • 2 tbsp unsalted butter
  • 2 oz cream cheese softened and cubed
  • 2 tbsp honey
  • 1 tbsp light brown sugar optional, for brown sugar corn variation
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp heavy cream or whole milk
  • fresh chives or parsley optional garnish

Equipment

  • Large skillet
  • Wooden spoon or silicone spatula

Method
 

  1. Heat a large skillet over medium heat. Add butter and melt completely, about 1 minute.
  2. Add corn kernels in an even layer. Cook undisturbed for 2 to 3 minutes to develop color.
  3. Stir and cook for another 2 minutes until a few more kernels pick up golden edges.
  4. Reduce heat to medium-low. Add cream cheese, honey, brown sugar if using, garlic powder, salt, and pepper.
  5. Stir gently and let the cream cheese melt into the corn over 2 to 3 minutes.
  6. Add heavy cream or milk and stir until the sauce is smooth and coats every kernel evenly.
  7. Taste, adjust salt, garnish with chives if using, and serve immediately from the skillet.

Notes

  • Soften cream cheese at room temperature for 15 minutes before cooking to prevent a lumpy sauce.
  • Frozen corn goes straight from the bag to the skillet - no thawing needed.
  • If sauce thickens too much after cooking, stir in a splash of warm milk over low heat.
  • Not recommended for freezing - reheat leftovers in a skillet with a splash of milk.