Skillet Creamed Corn with Thyme and Honey

Jum to Recipe

The Ultimate Cozy Side Dish: Skillet Creamed Corn with Thyme and Honey

Hey friends, and welcome back to Dinner with Mom.

You know how some side dishes just feel like home? This one takes me right back to my childhood dinner table—the kind of dish that made even the plainest weeknight feel special. We’re talking about Skillet Creamed Corn with Thyme and Honey—a little sweet, a little savory, and 100% comfort.

My mom used to make a version of this straight from the can (nothing wrong with that!), but over the years, I’ve turned it into something that still feels nostalgic but tastes like you gave it just a little extra love. It’s creamy, buttery, and just the right amount of fancy without being fussy.

I love making this in a cast iron skillet—the corn gets a bit golden around the edges, and the thyme brings that earthy warmth that just smells like dinner is about to be good. A touch of honey rounds it all out with a whisper of sweetness that makes people go back for seconds (and thirds).

Why This Dish Belongs at Your Table:

• Fast and Forgiving: Ready in under 20 minutes, and you don’t need a ton of ingredients.

• Kid-Friendly: Sweet corn and creamy goodness? Even the picky eaters will say yes, please.

• Pairs with Everything: Perfect next to roast chicken, grilled pork chops, or that big bowl of beef and gravy over mash we all love.

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And just like all my favorite recipes, it’s made with simple ingredients and a big helping of heart.

Skillet Creamed Corn with Thyme and Honey

Ingredients:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small shallot or ½ small onion, finely diced

• 3 cups corn kernels (fresh, frozen, or canned and drained)

• 1/2 cup heavy cream (or half-and-half for a lighter version)

• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

• 1 tablespoon honey

• Salt and black pepper, to taste

• Optional: pinch of red pepper flakes for a little kick

• Optional: grated Parmesan or crumbled feta for serving

  
  

Instructions:

1. Sauté the Aromatics: In a large skillet (cast iron if you’ve got it), heat the butter and olive oil over medium heat. Add the shallot and cook until soft and fragrant, about 2–3 minutes.

2. Add the Corn: Stir in the corn and let it cook for 5–7 minutes, stirring occasionally, until it’s warmed through and just beginning to brown a bit on the edges.

3. Cream It Up: Lower the heat to medium-low. Add the heavy cream, thyme, honey, salt, and pepper. Simmer for about 3–5 minutes, until everything’s creamy and the flavors have come together.

4. Taste and Tweak: Add more salt, pepper, or honey to your liking. If you want a little heat, stir in a pinch of red pepper flakes.

5. Serve Warm: Sprinkle with Parmesan or feta if you’re feeling fancy. Serve hot with your favorite cozy main dish.