PREP TIME: 5 mins | COOK TIME: 10 mins | SERVINGS: 6 side dish servings

This honey butter skillet corn is made with frozen corn, butter, honey, and cream cheese. It is a fifteen-minute side dish recipe that is super good, sweet, creamy, and incredibly delicious!

This skillet corn has been my favorite since I was little. All you need to throw this together is a few simple ingredients that you already have on hand. For this recipe, I use salted. But you can use unsalted if desired. If so, make sure to add extra salt. I love to use gold n’ white corn for this recipe, but you are welcome to use any frozen corn such as yellow corn, white corn, or sweet yellow corn. There is no need to thaw the frozen corn, just throw it in the skillet. As for the cream cheese, you only need 2 ounces.

I really enjoy this creamy and sweet honey butter skillet corn. This tastes super great, and this is one of the easiest and quickest side dishes I’ve ever made!


2 tbsp honey

1 bag (16 ounces) of frozen corn

¼ tsp salt

2 tbsp butter – I use salted

¼ tsp black pepper

2 oz. cream cheese, cut into chunks


Step 1: Melt the butter and honey in a skillet pan over medium-high heat. Add the frozen corn to the pan once the butter has melted and cooked for about 5 to 8 minutes until completely cooked, stirring often.

Step 2: To the pan, add the cream cheese and season with salt and pepper. Stir well and continue to cook for an additional 3 to 5 minutes, stirring often.

Step 3: Take the pan off the heat when done and serve the honey butter skillet corn right away. For the leftovers, keep them covered in a container and store them in the fridge.


For this recipe, I like to use gold n’ white corn. But you can also use any frozen corn, simply make sure you are using 1 pound or 16-ounce bag of frozen corn.


Calories: 161 kcal, Carbohydrates: 24g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 165mg, Potassium: 235mg, Fiber: 2g, Sugar: 6g, Vitamin A: 244IU, Vitamin C: 5mg, Calcium: 12mg, Iron: 1mg