Honey butter skillet corn turns the classic flavors of grilled corn on the cob into an easy, delicious side dish perfect for serving alongside barbecue. This simple recipe combines frozen corn, honey, butter, and cream cheese for an irresistibly sweet, creamy skillet corn. Follow these step-by-step instructions to make this crowd-pleasing barbecue side in just 15 minutes.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels work great in this recipe. Just keep in mind that the cooking time might be a bit shorter compared to using frozen corn.
What if I don’t have cream cheese on hand?
While cream cheese adds a lovely creamy texture, you could try subbing in a splash of heavy cream or half-and-half in a pinch. The dish may not be quite as thick and luscious, but it’ll still be tasty!
I’m lactose intolerant. How can I make this dairy-free?
No worries! Swap in your favorite plant-based butter alternative and either skip the cream cheese or use a dairy-free version. The flavor and consistency may be a little different, but it’ll still be delish.
How long will the leftovers last in the fridge?
You can store any leftover honey butter corn in an airtight container in the fridge for up to 3-4 days. Just reheat it gently in the microwave or on the stovetop when you’re ready to dive in again.
I want to jazz this up a bit. Any ideas for add-ins or variations?
Ooh, so many options! Try mixing in some crispy crumbled bacon (maple-cured is amazing!), diced jalapeños for a kick of heat, red bell pepper for pop of color and crunch, or a sprinkle of fresh herbs like parsley or chives before serving. Get creative and have fun with your favorite flavors!
Ingredients
- 3 tablespoons butter (Kerrygold Irish butter recommended)
- 2 1/2 tablespoons honey (Jamie’s Hive to Table Raw Honey recommended)
- 2 (10.8 ounce) bags frozen corn kernels
- 3 ounces cream cheese
Instructions
- In a skillet over medium heat, melt 3 tablespoons of butter. Add 2 1/2 tablespoons of honey and stir until combined. Reduce heat slightly and continue stirring until completely melted and combined.
- Add 2 (10.8 ounce) bags of frozen corn kernels to the skillet. Cook for 6-8 minutes, stirring frequently, until corn is heated through.
- Add 3 ounces of cream cheese to the skillet. Use a spoon to break up and stir the cream cheese until completely melted and incorporated, about 2-3 minutes.
- Season to taste with salt and pepper. Remove from heat. Recipe by Ineskohl.info
- Let sit for 1-2 minutes to allow sauce to thicken slightly before serving.
- For added flavor, cook and crumble maple cured bacon. Stir bacon bits into the finished corn.
Tips:
- Use fresh corn when it’s in season for the best flavor and texture. If fresh isn’t available, opt for frozen corn over canned for better quality.
- Don’t overcook the corn. Aim for tender, plump kernels that still have a slight bite to them. Overcooking can make the corn mushy.
- Adjust the honey and salt to your taste preferences. Start with the recommended amounts, then add more if needed after tasting.
- Stir frequently while cooking to prevent the honey and butter from scorching on the bottom of the pan.
- Let the finished dish sit for a minute or two off the heat before serving. This allows the creamy sauce to thicken up slightly.
This easy Honey Butter Skillet Corn is the perfect side dish for barbecue or any meal. The honey, butter, and cream cheese make the corn extra creamy and delicious. Enjoy!
