Try spooning skillet corn onto baked sweet potatoes, loading onto brisket sandwiches, or serving atop a platter of nachos for a sweet and savory twist. For a party, serve in mini ramekins or mason jars for an Instagram-worthy side everyone will swoon over.
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Butter Skillet Corn Recipe in an airtight container in the fridge for up to 4 days. Give it a gentle stir before reheating to reincorporate the creamy sauce that may separate as it cools.
Freezing
While this dish is best enjoyed fresh, you can freeze it if needed. Cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 2 months, and thaw overnight in the refrigerator for the best texture.
Reheating
To reheat, simply return the corn to a skillet over low heat, stirring occasionally until warm and creamy. Add a splash of milk or cream if the texture needs a little boost after reheating, and taste for seasoning.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Drain your canned corn well and pat dry with a paper towel before adding to the skillet. You’ll still capture the sweet, buttery flavors this recipe is known for.
Is this Honey Butter Skillet Corn Recipe gluten-free?
Yes, as written, the ingredients are naturally gluten-free—just double-check your labels on butter and cream cheese if you’re cooking for anyone with allergies.
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