This honey butter skillet corn is always a huge hit! Throw this together using only a few readily available ingredients in under fifteen minutes and enjoy this creamy, sweet, and delicious any time.
My family loves corn! They enjoy corn casserole and corn on the cob so much. But whenever we crave creamy corn that I can easily and quickly make even on my busiest days, this honey butter skillet corn is my-go. For this recipe, I use unsalted butter and simply adjust the salt according to taste. I also prefer gold n’ white corn, but feel free to use any frozen corn available and never worry about the result. For the cream cheese, I just use 2 ounces, and it is already enough for this recipe.
This honey butter skillet corn is very good! It always comes out creamy and delicious. The taste is perfect, but if you want it sweeter, then that is perfectly fine. I doubt if there will be any leftovers, but if there are any, simply keep the leftovers in a container and store them in the fridge.
INGREDIENTS
- 2 tbsp honey
- 2 tbsp butter (I use salted)
- 1 bag (16 ounces) frozen corn
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 oz. cream cheese cut into chunks
INSTRUCTIONS
Step 1: Add the butter and honey to a skillet pan over medium-high heat. Add the frozen corn to the pan once the butter has melted and cooked for about 5 to 8 minutes, stirring often, until done.
Step 2: To the pan, add the cream cheese, salt, and pepper. Stir and continue to cook for an additional 3 to 5 minutes, stirring now and then.
Step 3: When done, remove from the heat and serve the honey butter skillet corn right away. You can keep any leftovers in a container. Cover and store in the fridge.
