Go Back

Creamy Stovetop Corn with Butter

Creamy stovetop corn with butter cooks frozen corn in a 12-inch skillet with heavy cream until the sauce thickens slightly and coats each kernel. This easy side dish is ready in about 16 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 bag (16 oz) frozen corn
  • 0.5 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the frozen corn and cook, stirring occasionally, for 5–7 minutes, until hot and tender.
  3. Stir in the heavy cream, salt, and black pepper.
  4. Simmer uncovered over medium-low heat for 4–6 minutes, stirring occasionally, until the cream thickens slightly and coats the corn.

Notes

For a thicker coating, simmer until the cream clings to the corn. Refrigerate leftovers in an airtight container for 3–4 days; freezing is possible, though the cream may separate when thawed. For a dairy-free option, use plant-based butter and unsweetened dairy-free cream.