Honey Butter Skillet Corn

This sweet and creamy honey butter skillet corn transforms a simple vegetable into a side dish everyone will request again. The combination of honey and butter creates a glaze that coats each kernel with just the right amount of sweetness, while the cream cheese adds an unexpected richness that elevates this dish to something truly special.

I first made this recipe for a summer cookout when I needed something quick to accompany grilled chicken. It disappeared so quickly that I now make a double batch whenever we have guests over – even the pickiest eaters clean their plates!

Ingredients

• Butter: Salted butter adds richness and enhances the natural sweetness of corn. Look for high-quality European-style butter for extra creaminess.
• Honey: Use local raw honey if possible for the most complex flavor. Its natural sweetness perfectly complements the corn.
• Frozen corn or corn ribs: Fresh corn works beautifully in summer, but good-quality frozen corn ensures you can enjoy this dish year-round.
• Cream cheese: Adds unexpected creaminess and richness. Choose full-fat for the best texture and mouthfeel.
• Salt: Enhances all the flavors and balances the sweetness. Kosher salt works best here.
• Black pepper: Adds a subtle warmth that contrasts beautifully with the sweet elements.

Step-by-Step Instructions

Create the honey butter base:

Melt butter and honey together in a cast-iron skillet over medium-high heat until they form a golden, bubbling mixture. Take care not to let it brown too much – about 1-2 minutes is perfect. The cast iron provides exceptional heat retention that helps caramelize the corn.

Add and cook the corn:

Add your frozen corn directly to the honey butter mixture. If using corn ribs, add them cut-side down first. Cook for 5-8 minutes, stirring occasionally to ensure even coating. The corn will start to caramelize slightly at the edges, developing deeper flavor. Look for a light golden color on some kernels.

Incorporate the cream cheese:

Add chunks of cream cheese, salt, and pepper to the hot corn. Stir gently but thoroughly as the cream cheese melts, creating a silky sauce that clings to each kernel. Continue cooking for 3-5 minutes until everything is well combined and heated through. The sauce should be smooth with no visible chunks of cream cheese remaining.

The cream cheese is truly the secret ingredient that transforms this dish. I discovered this trick from my grandmother who always added a touch of cream cheese to her corn dishes. She claimed it was the difference between good corn and memorable corn – and after years of making this recipe, I completely agree!

Perfect Pairings

This honey butter corn shines alongside grilled proteins like chicken, steak, or pork chops. The sweetness provides a beautiful contrast to smoky, savory meats. I particularly love serving it with BBQ ribs where the corn complements the tangy sauce beautifully.

Make-Ahead Options

You can prepare this corn up to two days in advance and refrigerate it in an airtight container. To reheat, place in a skillet over medium-low heat with a splash of water or milk to loosen the sauce. Stir occasionally until heated through, about 5 minutes. The flavors actually deepen overnight, making this a perfect make-ahead side dish for busy weeknights or entertaining.

Seasonal Variations

In summer, use fresh corn cut from the cob for the sweetest flavor. Cut kernels from 4-5 ears of corn to equal approximately 16 ounces. During peak season, try grilling the corn first for a subtle smoky dimension before cutting off the kernels and finishing with the honey butter cream cheese sauce.

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Recipe FAQs

→ Can I use fresh corn instead of frozen?

Yes, fresh corn works beautifully in this dish. Cut the kernels from about 4-5 ears of corn to equal approximately 16 oz. You may need to adjust the cooking time slightly as fresh corn typically cooks faster than frozen - about 3-5 minutes should be sufficient.

→ How do I store leftovers?

Store any leftover honey butter corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through, stirring occasionally.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare this dish a few hours ahead and reheat just before serving. The cream cheese may thicken when cooled, so you might need to add a small splash of milk or cream when reheating to restore the creamy consistency.

→ What are corn ribs and how do I use them in this recipe?

Corn ribs are corn cobs cut lengthwise into quarters, resembling ribs. To use them in this recipe, prepare them as mentioned and follow the same cooking instructions, but you may need to increase the cooking time by 2-3 minutes to ensure they're tender throughout.

→ What can I serve with honey butter skillet corn?

This versatile side dish pairs wonderfully with grilled meats like chicken, steak, or pork chops. It's also excellent alongside burgers, ribs, or as part of a holiday meal spread. The sweet and creamy flavors complement spicy dishes particularly well.

→ Can I make this dish without cream cheese?

Absolutely! While cream cheese adds wonderful creaminess, you can omit it for a lighter version that highlights the honey-butter flavors. Alternatively, substitute with 2-3 tablespoons of heavy cream or half-and-half for a slightly different but still creamy texture.