Creamy Honey Butter Skillet Corn: A 15-Minute Side Dish
By Ethan Parker
Prep
5 min
Cook
10 min
Total
15 min
Servings
6
Level
Easy
Honey butter skillet corn takes 15 minutes to make in one pan. I usually make honey butter skillet corn as a quick side dish for dinner on nights when I'm busy and making other dishes for dinner. Sweet corn is cooked in a pan with honey and butter. It gets a sauce with smoked paprika and garlic at the end (I like that little note).
After cooking for 5 to 7 minutes, the corn kernels will be fully cooked but not browned. Lower the heat before adding dairy ingredients and stir until the sauce coats the corn kernels. Remove the corn from heat right away to avoid a chewy texture. Flavors added to the sauce include honey, smoked paprika, and garlic powder.
Use a large pan, preferably cast iron if you have it, and arrange the corn in the pan so it cooks evenly. Too much corn in the pan will cause it to steam rather than brown. Arranging the corn in the pan will also make it easier to add butter and cream cheese. Don't overcook the corn.
I use room-temperature cream cheese and stir to eliminate white streaks before taking the skillet off the heat. I taste the sauce and add additional seasoning if needed. I add chopped parsley when the skillet is off the heat so it will remain green.
What makes this special
- Fifteen minutes gets you a hot side on the table. Just one pan to clean.
- Frozen corn can be added directly to recipes without thawing. Canned corn can also be added directly to recipes.
- A large skillet allows you to cook the whole recipe together, so all the corn kernels cook at the same rate.
- Common kitchen ingredients in the sauce recipe. No special equipment needed.
- The recipe serves six people. This can be useful if you are grilling meat and don't want to use a burner for a side dish.
- Taste it at the end and season as desired.
Ingredients
- •4 cups frozen sweet corn (thawed, or use fresh or canned corn)
- •4 tbsp unsalted butter
- •2 tbsp honey
- •4 oz cream cheese (softened)
- •2 tbsp heavy cream
- •½ tsp garlic powder
- •¼ tsp smoked paprika
- •½ tsp salt (or to taste)
- •¼ tsp black pepper (or to taste)
- •1 tbsp fresh parsley (finely chopped)
Instructions
- 1
Melt the butter in a large skillet or cast-iron pan over medium heat. Stir in the honey until combined.
- 2
Add the corn and cook, stirring occasionally, for 5-7 minutes, until tender and heated through.
- 3
Reduce the heat to low. Add the softened cream cheese, heavy cream, garlic powder, smoked paprika, salt, and black pepper. Stir continuously until the cream cheese melts and the sauce is smooth.
- 4
Remove the skillet from the heat and stir in the parsley. Serve immediately.
FAQ
Nutrition (per serving)
Calories
285
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