Honey Butter Skillet Corn

5 from 11 votes

Honey Butter Skillet Corn is a simple side dish that pairs perfectly with a main meal. So quick and easy to prepare, you can make it last minute for holidays, potlucks, or family get-togethers.

Prep Time2

Cook Time5

Total Time7

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 296kcal

Author: Jennifer Fishkind

Ingredients

30.5 ounces (2 15.25ounce) cans white and gold whole kernel corn drained
3 Tablespoons honey butter cream cheese spread
2 Tablespoons honey butter
½ teaspoon salt
Optional garnishes: black pepper, Lime zest, chopped parsley

Instructions

Heat the corn, honey butter cream cheese spread and honey butter in a medium sized skillet over medium heat.
Stir often as the corn heats and the butter and cream cheese melt.
Heat for 5-7 minutes or until heated through.
Stir in the salt and remove from the heat.
Serve garnished with black pepper, lime zest, or chopped parsley, optional.

Notes

Storage:

To Store: Any leftover Honey Butter Skillet Corn should be stored, covered, in an airtight container in the refrigerator for 3-5 days.
To Freeze: You can freeze this corn for up to 3 months and reheat it from frozen or thawed.
To Reheat: This corn can be reheated for 1-2 minutes in the microwave or in a skillet over medium heat until heated through. If reheating more than once, you may want to add 1-2 teaspoons of water so that the corn doesn’t dry out too much.

Tips:

If you are using canned corn, make sure to fully drain the liquid before adding it to the skillet.
I love the color combination of white and sweet yellow corn. If you cannot find the combo kernels, you can simply use half a can or bag of yellow and half a can or bag of white corn.

Nutrition