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Honey Butter Creamy Skillet Corn - Sweet, Savory, and Ready in Minutes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups corn kernels (fresh cut from cobs, or frozen/canned and drained)
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey (more to taste)
  • 1/3 cup heavy cream (or half-and-half for lighter)
  • 2 ounces cream cheese, softened and cubed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, for warmth)
  • Salt and black pepper, to taste
  • 1 tablespoon chopped chives or green onions (optional, for garnish)

Method
 

  1. Prep the corn: If using frozen corn, do not thaw fully—just break up any big clumps. If using canned, drain well. Fresh kernels can go straight in.
  2. Heat the skillet: Set a large skillet over medium-high heat. Add the butter and let it melt until foamy.
  3. Brown the corn slightly: Add the corn in an even layer. Cook 3–4 minutes without stirring to get a light sear, then stir and cook 2–3 minutes more.
  4. Season: Sprinkle in garlic powder, onion powder, smoked paprika, a pinch of salt, and pepper. Stir to coat.
  5. Add the honey: Drizzle in the honey and toss. Let it bubble for about 30 seconds to glaze the kernels.
  6. Make it creamy: Lower heat to medium-low. Stir in the cream and cream cheese. Cook, stirring, until the cream cheese melts and the sauce turns silky, 2–3 minutes.
  7. Taste and adjust: Add more salt, pepper, or honey if needed. If it’s too thick, splash in a little more cream or milk.
  8. Finish and serve: Remove from heat. Top with chives or green onions. Serve warm.