Honey Butter Skillet Corn with Saltine Crackers

My Grandma June always crumbled Saltine crackers into her skillet corn. They soak up the extra honey and butter to create morsels within the dish. Seriously, they’re like tiny little savory surprises that are oh-so-good.

When you’re in need of a side that comes together in about 10 minutes, cooks all in one pan, and tastes super delicious… this here is what you’ve been searching for all your life. It’s ideal for weeknights, family gatherings, holidays, and anytime in-between! With the perfect balance of creamy sweetness, you’ll be noshing on this dish spoonful after spoonful (and then some).

Other addictive sides include these Parm-Rosemary Baby Dutch Oven Roasted Potatoes, this Easy Homemade Focaccia Bread, and my Lightened Up Yellow Squash Casserole.

WATCH THIS RECIPE VIDEO ON THE GRAM!

INGREDIENTS FOR THE BEST SKILLET CORN:

This recipe can be made with fresh, canned, or frozen corn. Since corn season runs from May through September in most states, I usually opt for frozen corn during the off-season. Also, it’s the easiest since there’s no draining or thawing required! Here’s what you’ll need:

Salted Butter
Olive Oil
Frozen Corn
Garlic Clove
Onion Powder
Cream Cheese or Creme Fraiche
Honey
Parmesan
Salt + Pepper
Saltine Crackers
Fresh Parsley

If you’re a spicy food lover, go ahead and drizzle with your favorite hot honey instead of the regular. If you don’t have that on hand, use regular honey + hot sauce.

MORE SIDES YOU’LL SWOON FOR:

Grandma June’s Fully Loaded Mashed Potato Casserole

Southern Baked Macaroni and Cheese

Sweet & Salty Brown Sugar Glazed Carrots

How To Make A Family-Friendly Charcuterie Board

Bread Pudding with French Onion Gravy

The Ultimate Yukon Gold Mashed Potatoes

Air Fryer Garlic Cheddar Drop Biscuits

Upgrade Those Classic Deviled Eggs with Miso

VIEW ALL RECIPES BY CLICKING HERE!

Honey Butter Skillet Corn with Saltine Crackers

Prep time

2 mins

Cook time

8 mins

Total time

10 mins

My Grandma June always crumbled Saltine crackers into her skillet corn. They soak up the extra honey and butter to create morsels within the dish. Seriously, they're like tiny little savory surprises that are oh-so-good.

Serves: 6

Ingredients

3 tbsp. Salted Butter
2 tbsp Olive Oil
32 oz. Frozen Yellow Corn
1 Garlic Clove, minced
1 tsp. Onion Powder
4 oz. Cream Cheese or Creme Fraiche
2 tbsp. Honey
¼ cup Grated Parmesan
Salt + Pepper, to taste (about ½ tsp. each)
12 Saltine Crackers, crushed
¼ cup Shredded Parmesan
Fresh Parsley, for serving

Instructions

Heat the butter and olive oil in a skillet over medium-high heat. Add the corn (leave frozen) and sauté for 5 - 6 minutes. Next add the minuted garlic and onion powder. Continue to cook until fragrant (about 1 minute).
Add the cream cheese or creme fraiche and stir until melted. Next drizzle on the honey and add the grated parmesan. Mix, then season to taste with salt and pepper.
Turn off the heat and sprinkle with crushed Saltine crackers; mix to combine. Allow to sit for 3 - 4 minutes so the crackers can soak up some of the extra yummy sauce.
Before serving, sprinkle with shredded parmesan and fresh parsley. Enjoy immediately.

NOTES ON THIS RECIPE:

I prefer mixing butter and olive oil for cooking the corn. You get the high heat temperature and golden butter flavor all at once.
My grandma always made hers with cream cheese, but since I had creme fraiche on hand I used that instead. In my opinion, both taste fantastic… so would mascarpone! I’m also curious how this would taste with herbed goat cheese… let me know if you try it!
Any leftovers should be kept refrigerated in a covered container and consumed within 2 – 3 days.