Hot Honey Butter Skillet Corn

5 from 6 votes

Hot Honey Butter Skillet Corn

This Hot Honey Butter Skillet Corn takes classic honey butter corn and adds a spicy twist with hot honey, cream cheese, and mayonnaise. Perfectly charred corn kernels coated in a creamy, sweet, and spicy sauce. Ready in just 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American, Southern

Diet: Gluten Free

Servings:

Calories: 207kcal

Author: Ned Adams

Equipment

1 12" Cast Iron Skillet

Ingredients

32 oz bag frozen sweet corn thawed
3 tablespoon salted butter divided
2 oz cream cheese softened
2 tablespoon mayonnaise
3 tablespoon hot honey
1 ½ teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
Fresh parsley, for garnish

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Instructions

Pat thawed corn completely dry with a paper towel. This prevents steaming and ensures proper charring.
On medium-high heat, melt 1 tablespoon of butter in a 12 inch cast iron skillet. Add the corn and stir once to coat.
Allow the corn to cook undisturbed for 5 to 10 minutes, without stirring, until dark golden or blackened spots appear on the kernels. Remove from heat.
Add the remaining 2 tablespoons of butter, softened cream cheese, and mayonnaise to the hot corn.
Add the hot honey, salt, paprika, and pepper. Stir until everything is fully melted and combined.
Garnish with fresh parsley and red pepper flakes. Serve immediately.

Video

Notes

A cast iron skillet retains heat far better than non-stick, making it easier to achieve a good char.
Do not stir the corn during step 2. Leaving it undisturbed is the key to getting those charred spots.
For more heat, garnish with red pepper flakes or add an extra drizzle of hot honey.
Soften cream cheese to room temperature before adding. If it is not melting smoothly, return the pan to low heat briefly while stirring.
Store leftovers in the refrigerator for 3 to 4 days. Reheat in a skillet over medium-low heat.

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