Honey Butter Skillet Corn
This honey butter skillet corn is similar to creamed corn, but extra delicious thanks to the addition of honey, which brings out the natural sweetness of the corn. This is an easy side dish the whole family will love!
Servings: 6
Ingredients
- 3 tablespoons unsalted butter
- 24 oz. frozen corn, unthawed (see note)
- ½ teaspoon kosher salt (more if needed)
- ¼ teaspoon coarse ground black pepper (more if needed)
- 3 tablespoons honey
- 3 oz. full-fat cream cheese, cut into small pieces and softened slightly
- fresh parsley or chives, chopped (optional garnish)
Instructions
- Heat a large skillet over medium-high heat. Add the butter and let it melt.3 tablespoons unsalted butter
- Add the corn kernels to the skillet and stir to coat them in the melted butter. Sprinkle with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the corn is heated through.24 oz. frozen corn, unthawed, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Drizzle the honey over the corn, and stir. Add the cubed cream cheese, stirring until it melts and creates a creamy sauce that coats the corn.3 tablespoons honey, 3 oz. full-fat cream cheese, cut into small pieces and softened slightly
- Remove the skillet from the heat, taste and season with more salt and pepper as desired. Let the corn cool for 5 minutes before serving to allow the sauce to thicken and settle.
- Garnish with parsley or chives, if desired, and serve.
Notes
- Corn: If desired, you may substitute fresh or canned corn. You’ll want about 4 ½ cups of fresh corn (5 to 6 ears of corn), or about 3 (15 oz.) cans of corn, drained well.
- Butter: If you use salted butter, decrease the amount of added salt. Check the seasonings before serving, and add more salt and pepper if necessary.
- Possible add-ins: Add any type of onion; cook the onion in the butter before adding the corn. Make the corn spicy by adding minced jalapeño, cayenne, or your favorite hot sauce. Try adding crisp bacon, grated Parmesan, or smoked paprika.
- Storage: Leftover honey butter skillet corn can be refrigerated for up to 3 days. To freeze, transfer to a resealable freezer bag, press out the excess air, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 0.75cup | Calories: 206kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 296mg | Potassium: 295mg | Fiber: 3g | Sugar: 15g | Vitamin A: 481IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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