Honey Butter Skillet Corn

# What You’ll Need:

→ Dairy & Fats

01 - 4 tablespoons unsalted butter

02 - 2 ounces cream cheese, cubed and softened

→ Vegetables

03 - 4 cups frozen sweet corn kernels

→ Sweeteners

04 - 2 tablespoons honey

→ Seasonings

05 - ½ teaspoon kosher salt, or to taste

06 - ¼ teaspoon freshly ground black pepper

# Method:

01 - In a large skillet over medium heat, melt the butter until foamy.

02 - Add the corn and sauté for 5 to 6 minutes, stirring occasionally, until heated through and lightly golden.

03 - Stir in the cream cheese and honey. Continue cooking, stirring constantly, until the cream cheese melts completely and the mixture becomes creamy, about 2 to 3 minutes.

04 - Add salt and black pepper to taste. Mix well to combine.

05 - Remove from heat and serve warm. Optionally, garnish with additional butter pats or a drizzle of honey.

# Expert Advice:

01 -

It comes together in 20 minutes, making it perfect for those nights when you need something impressive but have no time to fuss.
The honey-butter combination creates a natural glaze that makes even frozen corn taste like a celebration.
It's creamy without feeling heavy, and it genuinely works alongside almost any main dish you can imagine.

02 -

If your cream cheese isn't softened before you add it, it'll seize into little lumps—I learned this the hard way and now I always let it sit on the counter for 10 minutes before cooking.
The temperature matters: medium heat keeps everything creamy and glossy, while higher heat can cause the butter to separate and the whole thing to look grainy instead of luxurious.

03 -

Buy good quality unsalted butter and taste it—cheap butter will taste cheap, and this dish is too simple to hide inferior ingredients.
If you're making this for a crowd, you can prep everything an hour ahead and finish it in the skillet right before serving, which means no reheating and everything tastes fresh.