A creamy, sweet, and buttery corn side dish that comes together in just minutes using a simple skillet method. This honey and cream cheese corn is comforting, rich, and ideal for pairing with weeknight meals or festive holiday spreads.
Why You’ll Love This Recipe
I love how incredibly quick and easy this dish is to make. With just a handful of pantry staples and frozen corn, I can whip up a creamy, flavorful side that tastes like it took far more effort. The combination of honey and cream cheese gives this corn an irresistible balance of sweet and savory, while butter adds that indulgent, rich touch. It’s the kind of comforting side I keep coming back to, whether I’m cooking for a crowd or just making a simple family dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
2 tablespoons honey
1 (16 oz) bag frozen corn
2 ounces cream cheese, cubed
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
Directions
I start by melting the butter and honey together in a skillet over medium heat.
Then I add the frozen corn and let it cook for about 5–8 minutes, stirring now and then, until it’s fully heated.
I toss in the cubed cream cheese along with salt and pepper.
Stirring continuously, I wait until the cream cheese melts and coats all the corn—usually about 3–5 minutes more.
I serve it right away while it’s still warm and perfectly creamy.
Servings and timing
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
I like switching things up depending on what I have on hand. Sometimes I use canned or fresh corn instead of frozen, adjusting the cooking time accordingly. For a kick of heat, I sprinkle in a bit of cayenne pepper or smoked paprika. When I’m in the mood for more herbaceous flavor, I stir in chopped chives or parsley at the end. If I want it sweeter, I increase the honey slightly.
storage/reheating
I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the corn gently in a skillet over low heat, adding a splash of milk or cream if it looks too thick. I avoid freezing this dish since the dairy tends to separate and change texture once thawed.
FAQs
What can I use instead of cream cheese?
I sometimes substitute mascarpone, sour cream, or even a splash of heavy cream if I’m out of cream cheese. Each gives a slightly different texture, but they all work.
Can I make this ahead of time?
Yes, I can make it a few hours ahead and gently reheat it on the stovetop before serving. Just make sure to stir well so it stays creamy.
Is this dish very sweet?
It has a touch of sweetness from the honey, but I find it well balanced by the salt, pepper, and cream cheese. I can always reduce the honey if I prefer a more savory flavor.
Can I add other vegetables?
Definitely. I’ve added diced bell peppers, chopped spinach, or even jalapeños for extra flavor and color. Just sauté them before adding the corn.
Is this kid-friendly?
Absolutely. Kids tend to love the creamy texture and hint of sweetness, making it a great way to get them to eat more veggies.
Conclusion
This creamy skillet corn with honey and cream cheese is one of those side dishes I never get tired of making. It’s fast, flavorful, and always a hit at the table. Whether I’m cooking a holiday feast or a casual weeknight dinner, it’s the kind of comforting, crave-worthy side that brings everything together.
