Honey Butter Corn

Name: Honey Butter Corn (Creamy Canned Corn)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 9 tbsp butter; 4 cans canned whole kernel corn, drained; 8 oz cream cheese, cubed; 6 tbsp honey; salt, to taste; black pepper, to taste

Honey butter corn is a quick creamy side dish that blends canned corn with butter, cream cheese, and honey for a balance of sweet and savory flavors. It comes together in under 15 minutes with minimal ingredients.

🌍American 🏷️Honey butter corn 🏷️Creamed corn 🏷️Corn 🏷️Side dish Creamy

🏷️

🏷️Sweet

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maddysibonTikTok

Total

15 min

Servings

6

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by maddysib

-0:00

maddysibonTikTok

Ingredients

9 tbsp butter
4 cans canned whole kernel corn, drained
8 oz cream cheese, cubed
6 tbsp honey
salt, to taste
black pepper, to taste

6 Ingredients

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Instructions

1
In a large skillet over medium heat, melt the butter.
2
Add the drained canned corn and stir to coat in the butter.
3
Cover the skillet and let the corn sauté on low heat for 5 minutes.
4
Uncover and add the cubed cream cheese and honey to the skillet.
5
Stir continuously until the cream cheese is fully melted and a creamy sauce forms.
6
Season with salt and black pepper to taste.
7
Stir one last time to combine, then serve warm.

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Tips & Notes

Pro tips

Drain canned corn thoroughly to avoid a watery dish; pat dry with paper towels if needed.
Cut cream cheese into small cubes before adding so it melts smoothly and evenly into the corn.
Taste before serving and adjust honey and salt to your preference—the sweetness should balance but not overpower the corn's natural flavor.
Stir constantly over medium heat to prevent sticking and ensure even creaminess throughout.

Substitutions

Butter → coconut oil or ghee (note: will add different flavor notes)
Honey → maple syrup or agave nectar (note: use same amount for similar sweetness)
Cream cheese → mascarpone or sour cream (note: reduces richness, adjust to taste)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently over low heat, stirring occasionally and adding milk if needed to restore creaminess.

Common Questions

Can you use fresh or frozen corn instead of canned?

Yes. Use fresh corn kernels or thawed frozen corn in the same amount (about 4 cups), though you may need to cook fresh corn slightly longer to reach the same tenderness.

What can I substitute for cream cheese?

Sour cream (use 4 oz and reduce honey slightly), mascarpone, or heavy cream all work, though they'll change the texture slightly. Cream cheese provides the creamiest result.

How do I store leftovers?

Cover and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, and add a splash of milk if it thickens too much.