Skillet corn with cream cheese, butter, and honey is the perfect corn side dish recipe for most any main course. Make this easy recipe with fresh or frozen corn to enjoy year-round!

creamy skillet corn in cast iron skillet

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Corn is one of the most popular side dishes in our house: corn on the cob, corn casserole, even simple frozen corn, they are all on regular rotation. But this skillet corn? This creamy, buttery, sweet with honey skillet corn? It might be our favorite!

Why I love this recipe

it takes just 15 minutes to prep
only 4 ingredients plus salt and pepper
only one dirty pan to clean up
it tastes amazing!

Ingredients

butter
cream cheese
honey
corn
salt & pepper

Step by step with video

In a large skillet, melt the butter. Add honey and stir together.
Add the corn and heat, stirring occasionally for 6-8 minutes.
Add the cream cheese and stir to melt, about 4 minutes.
Season to taste with salt and pepper.

Tips for best results

This is a creamy, delicious corn dish but the creamy element does thicken as it sits. If you do not want a thick dish you can reduce the cream cheese.

You can choose any type of corn for this recipe. I usually use frozen sweet corn but you can use fresh sweet corn, yellow corn, white corn, or a mixture. If you are using fresh corn you may want to cook it longer to ensure it is tender. If you use canned corn, be sure to drain it first.

Variations

Spice it up – add a tablespoon of your favorite hot sauce to the mix!
Slow Cooker – add all ingredients to a slow cooker on low for 1-2 hours
Prefer it less sweet? Reduce the honey to 1 tablespoon
Want it not so thick? Cut the cream cheese in half

Serving suggestions

This is a great side dish to serve with baked chicken thighs, chicken breasts, or baked chicken tenderloins. It’s perfect alongside Southern collard greens, Southern green beans, or cheesy bacon potato casserole too.

Storage

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop.

Freeze in a freezer-safe container (affiliate link) up to 3 months. Thaw overnight in the refrigerator.

If you try this recipe please comment and rate it below, I love hearing from you!