Skillet Honey Butter Corn (Regular or Hot Honey)
An irresistible side dish made with corn, honey, butter, cream cheese, salt & pepper. So easy, ready in 15 minutes! For a spicy kick, try using honey hot instead of regular honey.
Servings 6
Equipment
- Medium Size Skillet (8–10 inches)
Ingredients
- 14–16 ounces frozen corn
- 2 Tablespoons honey (or hot honey)
- 2 Tablespoons butter (salted or unsalted)
- 2 ounces cream cheese, full fat is best
- salt and pepper to taste
Instructions
- In a medium-sized 8-10 inch skillet over medium heat, add the butter and honey and stir until the butter is melted and combined with the honey.
- Next, over medium-high heat, stir in frozen corn, coating evenly in the butter and honey. Continue cooking, string occasionally, until the corn is cooked through, about 6–8 minutes.
- Last, cut the cream cheese into small chucks and add to corn. Reduce heat to medium and continue cooking until the cream cheese has melted and is evenly blended with the corn, butter, and honey. Salt and pepper to taste.
- Remove from heat and serve.
Notes
TIPS:
- Honey – you can use regular honey or hot honey. Hot honey is great if you like sweet and creamy with some kick. If you only have regular honey and would like a little heat, add a small dash of cayenne pepper.
- 14-16 ounce bag of frozen corn - Use sweet corn or a baby gold and white mix. The size of bags may vary in stores, so use a 14-16 ounce bag for this recipe. No need to thaw the frozen corn.
- You can also use fresh or canned corn - Cook fresh corn until it reaches the desired tenderness.