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Is it a dessert, or is it a side dish? While the exact classification of this recipe is difficult to fathom, this honey butter skillet corn recipe should be a must at any family gathering.

For more great corn recipes, why not learn to make some Fried Corn? Or some Creamed Corn instead?

honey butter skillet corn in a white bowl

Honey Butter Skillet Corn

Corn has to be the most versatile vegetable there is. You can use it to make tortillas, corn on the cob, or even, if you don’t mind the extra effort, this recipe for honey butter skillet corn.

While it might seem strange to imagine combining cream cheese, honey, and corn, there is just something about the intricate and complex flavor of good quality corn that pairs beautifully with sweeter ingredients like honey and cream cheese.

Though it requires a little bit of cooking and some preparation, this recipe is sure to become your new sweet / savory side dish for almost any occasion.     

honey butter skillet corn ingredients in small bowls

Honey Butter Skillet Corn  Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Cream cheese

• Honey

• Butter

• Peaches and cream corn

• Salt & black pepper

butter and cream cheese in a pan

How To Make Honey Butter Skillet Corn

• In a skillet pan over medium-high heat, melt the butter, cream cheese, and honey

• Use a whisk to make this smooth as it melts, stirring constantly

• Once melted and smooth, add the corn and cook for 5-8 minutes, occasionally stirring, until warmed and cooked through

• Add salt and pepper to taste.

• Stir it together and let it cook, about 3-5 minutes more, stirring occasionally, and then serve warm

honey butter skillet corn on a wooden spoon

What Type Of Corn Should You Use For This Recipe?

One of the first things you need to think about when it comes to making this recipe is to consider what kind of corn you should get.

While you can certainly just get any old regular corn for this and any other recipe, there is actually a huge quantity of different varieties of corn out there, each with its own complexities of flavor and intended uses.

For example, blue corn is frequently used to make some really delicious tortillas because it has a rustic flavor that just can’t be beaten by other varieties.

For this recipe, you should try and find bi-colored corn, also known as peaches and cream corn.

This corn has been bred to have two different colors of corn kernels. The lighter kernels taste a good deal sweeter than most sweet corn, and the contrast between the two provides some really interesting flavor experiences that simply cannot be had with other corn types.

You absolutely can just use any type of corn you want, though – just consider adding a touch more honey if you use one of the more savory varieties so as to help balance out the savory flavor. 

honey butter skillet corn in a black skillet with spoon

How Well Will Honey Butter Skillet Corn Keep?

This recipe for honey butter skillet corn should produce enough corn to feed a whole family, but in the unlikely event that you have any leftovers, you might consider keeping it for another day.

However, keeping this recipe for another time isn’t like trying to preserve a cut of meat or something easy that will keep easily and reheat.

This recipe contains a lot of sugar, as well as a lot of fat, so it cannot be kept on the countertop.

Instead, you need to keep it in the fridge to help slow any microbial growth and keep it safe to eat.

The problem emerges, though, that you then need to reheat it, and this recipe doesn’t tend to reheat super well.

You Can Reheat Honey Butter Skillet Corn

While you could absolutely just throw it back in the pan and reheat it, you will likely find that the fat will start to drip out, as well as honey crystalizing and falling out of the solution, making a bit of a mess and leaving the whole thing a lot less flavorful.

This can be partly solved by just eating it cold, but if you really want to heat it up, you can solve this problem by throwing it in the microwave instead.

If you microwave it on high in 5-10 second intervals and then stir it vigorously in-between each bout of microwaving, then you will end up with a perfectly re-heated, and ideally not separated, honey butter skillet corn that is just as good as when you first had it.

You can also try throwing it in the oven and turning it into a sort of casserole, but it might be a bit of a waste of the oven heat unless you already have something cooking that can share the oven space.

Looking for more delicious Side Dish recipes? Try these out:

Grilled Veggies

Party Potatoes

Roasted Fingerling Potatoes

Happy Cooking



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Is it a dessert, or is it a side dish? Either way this honey butter skillet corn recipe should be a must at any family gathering.
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Honey Butter Skillet Corn

Is it a dessert, or is it a side dish? While the exact classification of this recipe is difficult to fathom, this honey butter skillet corn recipe should be a must at any family gathering.
No ratings yet
Prep Time
10 minutes
Cook Time
15 minutes
Side Dish
Karlynn Johnston


  • 2 ounces cream cheese
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 2 cups Peaches and cream corn (canned all liquid squeezed out or frozen)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • In a skillet pan, over medium-high heat, melt the butter, cream cheese and honey. Use a whisk to make this smooth as it melts stirring constantly.
  • Once melted and smooth add the corn and cook for 5-8 minutes, stirring occasionally, until warmed and cooked through.
  • Add salt, and pepper to taste. Stir it together and let it cook, about 3-5 minutes more stirring occasionally.
  • Serve warm.

Recipe Notes

Bi colored corn is best for sweetness and color variety for this recipe.
This keeps in the fridge up to 3 days and re heats well.

Nutrition Information

Calories: 187kcal, Carbohydrates: 21g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 403mg, Potassium: 136mg, Fiber: 2g, Sugar: 13g, Vitamin A: 403IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 0.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Lisa Shuppe says

    Hey Judith,

    If you look under the section heading: “What kind of corn to use for this recipe”, in the 4th paragraph down, she “defines” the “peaches and cream” corn as “bi-colored” corn.

    I had never heard of it called “peaches and cream” corn either so was happy she “defined” it for us!!

    This looks yummy!!!

  2. Judith Kirsch says

    What is “peaches and cream corn”? I have never heard of this item.

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