Hot Honey Butter Skillet Corn
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!
Servings: 6 servings
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.