Frozen corn, honey, butter, and cream cheese come together in this quick and simple 15-minute side dish: Honey Butter Skillet Corn. Quite tasty, with a creamy and sugary side.
Butter and Honey Skillet Corn
Our home is in the Midwest, where summertime brings an abundance of fresh corn from farmers’ fields sold at charming roadside kiosks. The corn is both plentiful and flavorful.
This one-pan meal is perfect for weeknights (or any night of the week) since it’s simple and everyone loves it!
Recipe Items
Butter, 2 tablespoons For my recipes, I call for salted
2 teaspoons of honey and one 16 oz. bag frozen maize
Two ounces of chunked cream cheese
A quarter teaspoon of salt
little about a quarter teaspoon of black pepper
Honey Butter Skillet Corn Recipe Instructions
In a skillet, melt the honey and butter over medium-high heat. Cook, stirring periodically, for 5 to 8 minutes after the butter has melted, or until the corn is tender.
Cream cheese, salt, and pepper should be added. Add everything and whisk to combine. Cook, stirring regularly, for around three to five minutes.
Make sure to serve right away. When refrigerated, leftovers stay fresh for a long time when sealed in a container.
Although the nutrition information is based on six portions of the side dish, you can easily get eight servings out of this recipe if you’re feeding little children.
Any kind of frozen corn would do, but my favorite is gold n’ white corn. Verify that it is the 16-ounce (1 pound) bag of frozen corn.
