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Honey Butter Corn

Creamy Honey Butter Corn

A quick and rich skillet side dish made with sweet corn, real butter, honey, and cream cheese. Ready in 20 minutes and pairs with 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: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups frozen or fresh corn kernels
  • 3 tbsp unsalted butter
  • 2 tbsp honey
  • 2 oz cream cheese softened and cubed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp heavy cream
  • 1 tbsp fresh chives or parsley chopped, for serving

Equipment

  • Large skillet

Method
 

  1. Melt the butter in a large skillet over medium heat until foamy.
  2. Add the corn kernels and cook for 5 to 6 minutes, stirring occasionally, until heated through with slight color on some edges.
  3. Reduce heat to medium-low. Add cream cheese cubes and stir until fully melted and creamy, about 2 to 3 minutes.
  4. Pour in the heavy cream and stir to reach your desired sauce consistency.
  5. Add honey, salt, pepper, and garlic powder. Stir and cook for 2 more minutes until glossy and fully combined.
  6. Taste and adjust seasoning. Serve hot topped with fresh chives or parsley.

Notes

  • Let corn sit undisturbed for 1 to 2 minutes before stirring to develop slightly caramelized edges.
  • Pull cream cheese out 15 minutes before cooking so it melts faster.
  • For a brown sugar variation, swap 1 tablespoon of honey for packed light brown sugar.
  • Store leftovers in the fridge for up to 4 days. Reheat on the stovetop with a splash of cream.