Hot honey butter skillet corn is a delicious and satisfying side dish with corn kernels cooked in a buttery, creamy sauce with the perfect balance of sweet and spicy flavors. Serve this dish with just about any entree to elevate dinnertime with bold new flavors!
Corn is one of those dishes many people don't get overly excited about...I mean, it's corn. Well, that's about to change with this recipe! Even my toddler goes crazy for this hot honey butter skillet corn.
If you're looking for more tasty side dishes, check out our Southern Baked Beans and Maple Glazed Carrots next!
Table of Contents
What Makes This Recipe So Good?
- Cream cheese! Yes, this skillet corn is made with cream cheese for an unexpected creamy texture and a delicious hint of tanginess.
- Irresistible hot honey sauce! Honey, hot sauce, red pepper flakes, and butter come together to create the most flavorful sauce.
- Super easy to make! Frozen corn kernels and a few more simple ingredients come together in one skillet to create your family's new favorite side dish.
Variations and Substitutions
Before we get started, here are some ways you switch up some of the ingredients and flavors to suit your needs:
- Use fresh or canned corn kernels instead of frozen. Be sure to drain canned corn. See how I use fresh corn kernels in my homemade creamed corn recipe.
- Substitute maple syrup for honey
- Substitute sour cream for cream cheese.
- Substitute sriracha or tabasco for hot sauce.
- Add in different seasonings and spices such as garlic powder, paprika, coriander, or cumin.
- Throw in some fresh or dried herbs like thyme, rosemary, or chives.
What You Need To Make It
You will need the pictured ingredients to make this hot honey butter skillet corn (salt and pepper not pictured). Important ingredient notes to follow.
A complete list of ingredients, measurements, and detailed printable recipe instructions can be found in the recipe card located at the bottom of this post.
- Corn. You will need 4 cups of frozen corn kernels for this recipe. No need to thaw them before you begin.
- Honey. I recommend good quality raw honey for the best flavor. See how I use it in my hot honey chicken thighs recipe!
- Cream Cheese. Full-fat, low-fat, or Neufchatel cream cheese all work fine in this recipe. Let the cream cream come to room temperature beforehand so it melts easily.
- Hot Sauce. I recommend flavorful vinegar-based hot sauce for this skillet corn, such as Crystal, Frank's, or Louisiana. Check out how I use hot sauce to flavor my creamy cajun dipping sauce!
How To Make This Recipe
Step 1. Cook the corn kernels in butter over medium-high heat in a cast-iron or heavy-bottomed skillet until heated through then stir in the honey.
Step 2. Add the cream cheese to the skillet and stir to combine.
Step 3. Continue to cook the corn, stirring regularly, until the cream cheese has melted.
Step 4. Add the hot sauce, red pepper flakes, salt, and pepper to taste. Give the corn a good stir to make sure you are pleased with the seasonings and heat level and adjust to taste. Remove the pan from the heat.
Make Ahead and Storing Instructions
This hot honey skillet corn is an excellent make-ahead side dish! Allow the corn to cool to room temperature then store it in an airtight container in the refrigerator. Reheat the corn in the microwave or on the stovetop when you're ready to serve.
Leftover skillet corn can be stored in an airtight container in the refrigerator for up to three days.
More Delicious Southern Side Dishes You Will Love!
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📖 Recipe
Hot Honey Butter Skillet Corn
Ingredients
- 2 tablespoons unsalted butter
- 4 cups frozen corn kernels
- 2 tablespoons honey
- 4 ounces cream cheese - room temperature, cubed
- 2 - 3 teaspoons hot sauce - such as Crystal
- ¼ - ½ teaspoon red pepper flakes - depending on spice preference
- Salt and cracked black pepper - to taste
Instructions
- Melt 2 tablespoons of unsalted butter in a cast iron or heavy-bottomed skillet over medium-high heat. Add the corn kernels and cook, stirring regularly, for 5 to 7 minutes or until heated through. Stir in the honey.
- Add the cubed cream cheese to the corn and stir to combine. Continue to cook, while stirring, until the cream cheese has melted.
- Add the hot sauce, red pepper flakes, salt, and pepper then give the corn a good stir. Taste the corn to make sure you are pleased with the seasonings and heat level and adjust accordingly. Remove the pan from the heat and allow the corn to cool for about 10 minutes before enjoying!
Notes
- Use fresh or canned corn kernels instead of frozen. Be sure to drain canned corn.
- Try substituting maple syrup for honey if that is what you have on hand.
- Feel free to substitute sriracha or tabasco for hot sauce.
- Leftover honey butter skillet corn can be stored in an airtight container in the refrigerator for up to three days. Reheat corn on the stovetop or in the microwave.
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