Honey-Butter Creamed Corn

This recipe reads like a roster for a meeting of the Most Delicious Ingredients Club.

Honey-Butter Creamed Corn Recipe
Photo: Antonis Achilleos
Hands On Time:
15 mins
Total Time:
25 mins
4 serves

This side is a winner for lovers of savory-sweet combos. Buttery onions and corn combine with honey and thyme, and did you see the heavy cream in there? It’s the perfect comforting dish to spoon alongside seared steak and blanched green beans, or roasted chicken and juicy salt-sprinkled tomatoes. Taking the time to purée some of the corn gives this dish its generous body, while the thyme and honey draw out the corn’s sweetness.


  • 3 tablespoons unsalted butter

  • 1 small yellow onion, finely chopped (about 1¼ cups chopped)

  • 3 cups frozen corn kernels (from a 14.4-oz bag)

  • ¼ cup heavy whipping cream

  • 1 tablespoon honey

  • 2 teaspoons fresh thyme leaves

  • 1 teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper


  1. Melt butter in a large skillet over medium. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in corn and ½ cup water. Cover and cook 10 minutes.

  2. Stir in cream, honey, thyme, salt, and pepper, and then transfer half the corn mixture to a blender. Remove the center piece of the blender lid, secure the lid, place a clean towel over opening, and then process until smooth, about 1 minute.

  3. Add purée back to the skillet and cook over medium, stirring occasionally, until thickened and heated through, about 5 minutes.

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