Kick up you side dish of corn with this Honey Butter Skillet Corn Recipe. It’s super simple to make with ingredients you probably already have in your kitchen!
In a large skillet, melt together the butter and honey over medium-low heat.
Add the frozen corn and stir over medium high heat for 6 to 8 minutes.
Add the cream cheese and cook for 4 to 5 minutes, stirring frequently to allow the cream cheese to melt.
Season with salt and pepper to taste. (I sometimes don't add salt because the butter and cream cheese have enough salt.) Serve warm!
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Notes
To use fresh corn, parboil or par-cook 4 ears of corn, allow them to cool, then cut off the kernels.
To use canned corn, drain 3 cans of corn. I recommend frozen or fresh corn instead of canned for this recipe!
The corn will become thicker the longer it sits. If you do not want it to be real thick, cut back on the amount of cream cheese.
Try adding/substituting with some of these ingredients: Boursin cheese instead of cream cheese; a pinch of dried sage, thyme, Italian seasoning, or powdered garlic; a tablespoon or two of fresh herbs, crumbled cooked bacon or cubed ham; a drizzle of spicy honey to taste; top with Parmesan cheese before serving.
The nutrition facts are estimated assuming 6 side dish servings.