Cream and Honey Corn on the Cob Recipe

If you have never tried Cream and Honey Corn on the Cob, you are in for a real treat! Ears of sweet corn cooked in a mixture of heavy cream, honey and butter instead of water.

The combination brings out the natural sweetness of corn without overpowering it. It is a Southern recipe that I just can’t get enough of, especially now that fresh sweet corn is readily available.

Best of all, you can make this on the stove top, in a crock pot, or in an Instant Pot. No matter how you cook it, the result is creamy, lightly sweet corn that pairs well with grilled meat, sandwiches, or other picnic-style meals.

Why Use Cream and Honey With Corn on the Cob?

As much as I love grilling sweet corn in the middle of summer, the flavor of the corn gets so much more intense when you cook it in cream and honey. The honey boosts the natural sugars already present in sweet corn, while the cream gives it a rich texture that soaks into each kernel as it cooks.

This is not the same as creamed corn, which is often cut from the cob and thickened with starch. This version keeps the corn on the cob and lets it simmer gently in a mixture of cream, butter, honey, and salt.

Why Heavy Cream Is Better Than Milk

There are many recipes out there that call for milk instead of heavy cream. However, heavy cream gives this dish a smooth texture and helps coat the corn as it cooks.

Milk can be used, but it’s thinner and more likely to separate or curdle during cooking, especially at high temperatures. Heavy cream holds up better and adds more flavor to the corn.

If you’re looking for dairy-free alternatives, full-fat canned coconut milk is a good option. It has a thick texture similar to heavy cream and adds a mild, nutty flavor. Unsweetened almond milk can be used as well, but it’s much thinner, so the end result won’t be as creamy.

Using Fresh or Frozen Corn

Cream and honey corn on the cob is best when made with fresh-picked sweet corn. Look for ears with green husks and plump kernels. Yellow, white, or bi-color corn all work well.

If corn is out of season or not available fresh, frozen corn on the cob is a good substitute. You don’t need to thaw it first – just add a little extra cooking time.

Stove Top Method

To make cream and honey corn on the cob on the stove top, choose a wide pot that can fit your ears of corn in a single layer or slightly overlapping. Here’s how to do it:

1. Shuck 4 to 6 ears of fresh corn and remove any silk.
2. Place corn in the pot and pour in 1 ½ cups of heavy cream.
3. Add 3 tablespoons of honey, 2 tablespoons of butter, and ½ teaspoon of salt.
4. Cover and bring to a boil. Simmer for 2-5 minutes – timing depends on how crisp you like your kernels. Don’t worry if the cream isn’t over top of the corn before it starts to boil. It will bubble up considerably as it boils.
5. When the corn is tender, remove it and let the cream mixture simmer uncovered for 5 more minutes to thicken slightly, if desired. Spoon some of the warm cream over the corn before serving.

This method works well when you want to serve cream and honey corn on the cob right away.

Cream and Honey Corn on the Cob – Crock Pot Method

Making cream and honey corn on the cob in a crock pot is hands-off and great for serving a crowd. It’s also useful if you don’t want to use the stove on a hot day.

1. Arrange 4 to 6 shucked ears of corn in the bottom of a slow cooker.
2. In a separate bowl, mix 1 ½ cups heavy cream, 3 tablespoons honey, 2 tablespoons melted butter, and ½ teaspoon salt.
3. Pour the mixture over the corn.
4. Cover and cook on low for 3 to 4 hours, or until the corn is tender. *It is a good idea to flip the corn a few times to prevent the edges from burning.

If you’re using frozen corn on the cob, increase the cook time by 30 minutes to an hour. You can also cut the corn in half if needed to fit in the slow cooker. When ready to serve, give the corn a turn in the creamy sauce and spoon a little extra over the top.

Instant Pot Cream and Honey Corn on the Cob

The Instant Pot is a quick way to make cream and honey corn on the cob without heating up the kitchen. Pressure cooking helps the corn soak up the cream and honey mixture quickly.

1. Pour 1 cup of water into the Instant Pot liner. Then add 1 cup heavy cream, 3 tablespoons honey, 2 tablespoons butter, and ½ teaspoon salt. Turn the instant pot on Saute and warm slightly until the butter is melted.
2. Place 4 to 6 shucked ears of corn in the warm liquid.
3. Lock the lid in place and move the valve to the sealing position.
4. Pressure cook on high pressure for 2 minutes.
5. Let the pot sit and Natural Pressure Release for 5 minutes. Slowly release any remaining pressure and carefully remove the lid.

You can drizzle the cream and honey sauce over the hot corn when serving.

Flavor Add-Ins and Variations

Cream and honey corn on the cob is delicious as-is, but you can change it up with a few optional add-ins:

• A pinch of ground black pepper or cayenne for mild heat
• A sprinkle of smoked paprika or chili powder for a smoky flavor
• Chopped fresh herbs like parsley or thyme stirred into the cream
• A little garlic powder or onion powder for added depth

You can also swap out the honey for maple syrup or agave if preferred. If using coconut milk, try adding a small splash of lime juice to balance the sweetness.

Serving Tips

Serve cream and honey corn on the cob right from the pot with extra sauce spooned over the top. It’s best warm but can be made ahead and kept warm in a covered dish or crock pot on the “keep warm” setting for up to an hour.

If you have leftovers, remove the corn from the cob and store it in an airtight container with the sauce. Reheat in a saucepan or microwave, stirring gently to combine.

Making It Year Round

While cream and honey corn on the cob is a summer favorite, it can be made any time of year using frozen corn on the cob. Many grocery stores carry frozen cobs that can be added directly to the recipe without thawing. Just adjust the cook time and watch for it to become tender.

Whether you make it on the stove, in a crock pot, or with an Instant Pot, cream and honey corn on the cob is an easy way to serve sweet corn with a little twist. It’s creamy, gently sweet, and pairs well with almost anything.

Use whatever cooking method works best for your kitchen and enjoy it all season long.

Enjoy! Mary

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