Creamy Honey Butter Skillet Corn is one of my favorite quick sides. I make it when I want a warm, sweet dish that still feels fresh and simple. If you want a cozy meal idea to pair with this corn, try my Creamy Ranch Beef Bowtie Skillet with Sweet Corn for a filling plate.
Dad James loved this version the first time he tried it at our table and asked for seconds. I still make it when I want to please him fast.
Your Ingredients List
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons honey
- Salt and cracked pepper to taste
- Fresh thyme (optional, for garnish)
My Go-To Equipment
I use a large heavy skillet, a wooden spoon, and a measuring cup. I also keep a lid handy to help the cream warm through. These tools work well when I make my Creamy Lemon Butter Chicken with Crispy Zucchini too.
The Simple Steps to Follow
- Melt the butter in a large skillet over medium heat.
- Add the corn and cook for about five minutes, stirring often.
- Pour in the heavy cream and honey, and stir to mix.
- Cook until the corn is hot and the sauce thickens a little, about three to five minutes.
- Season with salt and cracked pepper to taste.
- Garnish with fresh thyme if you like before serving.
Healthy Twists on a Classic
I sometimes use Greek yogurt instead of heavy cream for a lighter touch. You can add jalapeño or a squeeze of lime for a fresh kick. For low sugar, cut the honey in half and let the corn’s natural sweetness shine.
Serving Suggestions From My Table
I serve this corn with grilled chicken, roast pork, or a bright salad. It pairs well with a tangy main, like my Creamy Pepperoncini Chicken Skillet, for a balanced plate.
Getting It Just Right
Cook on medium so the butter does not burn and the cream warms without boiling hard. Stir often so the corn cooks evenly. Taste and adjust salt at the end to bring out the sweet butter flavor.
How to Store Leftovers
Cool leftover corn to room temperature, then put it in an airtight container. Keep it in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of cream or milk if it looks dry.
Enjoy Every Moment
I like to sit and savor this corn while it is still warm. It brings simple comfort and a little smile at my table.
A Few Common Questions
Can I make Creamy Honey Butter Skillet Corn ahead of time?
Yes. You can make it up to a day ahead. Reheat gently on the stove and add a little cream or butter to freshen the texture.
Can I use frozen corn for Creamy Honey Butter Skillet Corn?
Absolutely. Use frozen corn straight from the bag. Cook a bit longer if there is extra water, and drain any excess before adding the cream.
How can I make Creamy Honey Butter Skillet Corn less sweet?
Reduce the honey or leave it out. Add a squeeze of lemon or a pinch of chili flakes to balance the sweetness if you like.
Print
Creamy Honey Butter Skillet Corn
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, sweet side dish made with corn, butter, and honey that’s quick and easy to prepare.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons honey
- Salt and cracked pepper to taste
- Fresh thyme (optional, for garnish)
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the corn and cook for about five minutes, stirring often.
- Pour in the heavy cream and honey, and stir to mix.
- Cook until the corn is hot and the sauce thickens a little, about three to five minutes.
- Season with salt and cracked pepper to taste.
- Garnish with fresh thyme if desired before serving.
Notes
For a lighter option, substitute Greek yogurt for heavy cream. This dish can be made ahead of time and reheated gently with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: corn, honey butter, easy side dish, vegetarian recipe