It doesn’t get much easier (or tastier!) than this honey butter skillet corn! Made with just 5 simple ingredients, it’s insanely flavorful. My secret ingredient is cream cheese. It adds just a hint of tanginess that keeps the corn from being too sweet, and it makes the whole dish so creamy and silky. This corn is next-level good!

How to Store and Reheat

Store leftover honey butter skillet corn in an airtight container in the refrigerator for up to 5 days. Reheat in a pan set over medium-low heat, stirring often, until warmed through. I do not recommend freezing this dish.

Serving Suggestions

This honey butter skillet corn is the ultimate Thanksgiving side dish, but it also tastes so good with Christmas ham. I think it tastes great the next day alongside some leftover turkey casserole, too!

How to Make Honey Butter Skillet Corn Step by Step

Melt the Butter: Add 4 tablespoons of unsalted butter and 2 tablespoons of honey to a large skillet over medium heat. Stir to combine as the butter melts. Coat the Corn: Add 28 ounces of frozen corn and stir until coated in the honey butter and warmed through. Melt the Cream Cheese: Add in 4 ounces (½ brick) of cream cheese cubes and stir until melted and incorporated. Season and Serve: Finish with a dash of salt and pepper to taste and a sprinkle of fresh chopped parsley.

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