Irresistible Honey Butter Skillet Corn Dip in 10 Minutes

Oh my gosh, you have to try this honey butter skillet corn dip—it’s the kind of dish that disappears within minutes at any gathering! I first had it at my friend’s backyard BBQ, where it sat innocently in a cast-iron skillet next to a pile of tortilla chips. One bite and I was hooked—creamy, sweet from the honey butter, with just the right amount of savory goodness from the cheese and spices. It’s the kind of dish that works for game nights, potlucks, or even as a late-night snack when you want something indulgent but easy. And trust me, once you make it, people will beg you for the recipe!

Why You’ll Love This Honey Butter Skillet Corn Dip

This dip is my go-to for so many reasons—let me count the ways!

• Effortless to make: Just one skillet, 10 minutes of prep, and you’re done. Even my kitchen-averse cousin can handle this recipe.
• Crowd magic: I’ve lost count of how many times I’ve seen a whole tray vanish at parties. The combo of sweet honey butter and savory cheese makes it irresistible.
• Any excuse works: Game day? Yes. Girls’ night? Absolutely. Random Tuesday? Why not!
• Flavor balance: The honey butter isn’t overly sweet—it just enhances the corn and cheese perfectly.
• Make it yours: Add jalapeños for heat or extra cheese for richness. It’s forgiving like that.

Seriously, this dip is a hug in skillet form.

Ingredients for Honey Butter Skillet Corn Dip

Here’s everything you’ll need to make this dreamy dip—simple stuff, but each one plays a key role:

• • 4 cups corn kernels (fresh, thawed frozen, or drained canned—I’ll explain the differences below)
  • 1/2 cup unsalted butter, cubed (trust me, unsalted lets you control the saltiness)
  • 2 tbsp honey (adjust to taste—some like it sweeter, some like it subtle)
  • 8 oz cream cheese, softened (leave it on the counter for 30 minutes—no one wants lumpy dip!)
  • 1/2 cup sour cream (full-fat for maximum creaminess, but light works in a pinch)
  • 1 cup shredded cheddar cheese (the sharper, the better for flavor)
  • 1/2 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
  • 1/2 tsp salt (start with this—you can always add more later)

1/4 tsp black pepper (freshly cracked if possible)

• 1/4 tsp paprika (smoked paprika adds a fun twist)
• 2 green onions, thinly sliced (for that fresh, colorful finish)

 

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Ingredient Notes & Substitutions

Life happens, and sometimes you need to swap things out—here’s how to keep the magic alive:

• Corn: Fresh corn tastes brightest (especially in summer), but frozen works great—just thaw and pat dry. Canned corn is fine in a hurry, but drain it really well to avoid a watery dip.
• Spice it up: Toss in diced jalapeños (fresh or pickled) or a pinch of cayenne if you like heat. My friend adds a dash of hot sauce right before baking—genius!
• Dairy swaps: Greek yogurt can stand in for sour cream, and Monterey Jack or pepper jack cheese are delicious instead of cheddar. Just avoid pre-shredded cheese—it’s coated to prevent clumping but doesn’t melt as smoothly.
• Honey alternatives: Maple syrup works in a pinch, but the flavor shifts slightly. Agave nectar is another option if you’re out of honey.

The beauty of this dip? It’s forgiving. Play around and make it yours!

This creamy Honey Butter Skillet Corn Dip is a party favorite, but if you’re craving a sweet follow-up, you have to try our indulgent Churro Cheesecake Dip. Together, they balance savory and sweet flavors in the most irresistible way.

How to Make Honey Butter Skillet Corn Dip

Okay, let’s get cooking! This honey butter skillet corn dip comes together so easily—just follow these simple steps for dip perfection. I promise, even if you’re multitasking (wine in hand, anyone?), you can’t mess this up.

Step 1: Prepare the Honey Butter Base

First things first—preheat your oven to 375°F (190°C). Now grab your favorite skillet (I use my trusty cast iron, but any oven-safe pan works) and melt that butter over medium-low heat. Low and slow is key here—you don’t want the butter to brown before the honey joins the party! Once the butter’s melted, drizzle in the honey and stir like your life depends on it (well, maybe just for 30 seconds) until they’re completely combined. The smell alone will have you swooning.

Step 2: Cook the Corn

Time for the corn! Toss those kernels right into the honey butter mixture. If you’re using fresh corn, give it 3-4 minutes—just until it starts to get a little color and soak up all that golden goodness. Frozen corn? Add an extra minute or two (5-6 minutes total) since it needs to thaw in the pan. You’ll know it’s ready when the corn looks plump and smells slightly toasty.

Step 3: Combine Creamy Ingredients

Now for the magic transformation! Turn the heat down to low and add your softened cream cheese and sour cream. This is where patience pays off—stir gently but thoroughly, scraping the bottom of the skillet, until everything melts into a smooth, creamy dream. No lumps allowed! Then, mix in the shredded cheese, garlic powder, salt, pepper, and paprika. The mixture should look like the cheesiest, most inviting pot of gold you’ve ever seen.

Step 4: Bake to Perfection

If your skillet isn’t oven-safe (or if it’s crammed full), transfer everything to a baking dish. Pop it in the oven for 15-20 minutes—you’re waiting for those telltale bubbly edges and a golden top that makes you want to dive in immediately. (Resist the urge! Those cheese strings are molten lava hot.) Let it cool for 5 minutes—just enough time to slice those green onions—before garnishing and serving.

Tips for the Best Honey Butter Skillet Corn Dip

Want to take your dip from good to “can I have the recipe?” status? Here are my tried-and-true tricks:

• Cast iron is king: It heats evenly and keeps the dip warm longer—plus, serving it right from the skillet looks so rustic and inviting!
• Patience pays off: Let the dip rest 5 minutes after baking. I know it’s hard, but this lets the flavors settle and prevents molten-cheese tongue burns.
• Double it up: For parties, I always make a second batch—it disappears embarrassingly fast. Just use a bigger skillet or split between two dishes.
• Prep ahead: Mix everything (except baking) up to a day in advance. Pop it in the fridge, then bake when guests arrive—easy!

Follow these, and you’ll be the dip hero of every gathering.

Serving Suggestions for Honey Butter Skillet Corn Dip

Here’s the best part—digging in! You could just grab a spoon and eat this honey butter skillet corn dip straight from the pan (no judgment—I’ve done it), but for sharing nicely, here are my favorite ways to serve it:

• Tortilla chips are classic—the salty crunch against the creamy dip is everything. Try the sturdy restaurant-style ones so they don’t break mid-scoop.
• Crusty bread slices toasted just until golden? Perfect for swiping up every last bit of that honey butter goodness.
• Veggie sticks like bell peppers or cucumbers keep things fresh and balance the richness.

And if you want to gild the lily? A sprinkle of extra shredded cheese or crumbled crispy bacon on top while it’s still warm takes it over the top. Go on—live a little!

Storage & Reheating

Got leftovers? (Lucky you!) This honey butter skillet corn dip keeps beautifully in an airtight container for up to 3 days in the fridge. When the craving hits again, reheat it in a 350°F (175°C) oven for about 10 minutes—just until it’s warm and bubbly. In a hurry? The microwave works too—30-second bursts, stirring between each, will bring it back to life. Pro tip: A tiny splash of milk while reheating helps restore the creamy texture if it thickens up in the fridge.

For even more entertaining ideas, head over to our Pinterest boards where you’ll find quick dips, crowd-pleasing snacks, and trending recipes that everyone will be talking about.

Honey Butter Skillet Corn Dip FAQs

I get so many questions about this dip—here are the answers to the ones that pop up most often!

Nutritional Information

Okay, let’s be real – this honey butter skillet corn dip isn’t exactly health food, but hey, everything in moderation, right? Here’s the breakdown per serving (about 1/6 of the recipe) to help you budget your indulgences:

• Calories: Around 320
• Fat: 24g (14g saturated)
• Carbs: 22g
• Protein: 7g

Important note: These numbers can vary based on your specific ingredients – like using low-fat dairy or extra cheese. I calculate based on my standard recipe, but your mileage may vary. The key is enjoying this deliciousness without stressing over every gram – life’s too short not to savor that honey butter magic!

Enjoy Your Honey Butter Skillet Corn Dip!

Now go make this honey butter skillet corn dip and watch it disappear! Got your own twist? Throw in some bacon, swap cheeses, or crank up the heat—then tell me all about it in the comments. Happy dipping!