Ingredients
- 2 tablespoons butter I use salted
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn
- 2 ounces cream cheese cut into chunks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter and honey: Heat your skillet over medium-high heat, and add the butter and honey. As the butter melts and bubbles, give it a quick stir to combine. You’ll notice the honey starts to caramelize slightly—it smells divine!
- Add the corn: Once your butter and honey mixture is melted, toss in the frozen corn. Don’t worry if it’s still a little icy; it’ll thaw quickly. Stir occasionally, letting the corn cook through—this should take about 5-8 minutes. You’re looking for it to be tender but still have a bit of bite.
- Incorporate the cream cheese: When the corn is almost done, add your cream cheese chunks, salt, and pepper. Stir everything together as the cream cheese melts, coating each kernel in that rich, creamy sauce. This should take about 3-5 minutes.
- Taste and serve: Give it a quick taste to check the seasoning. Add more salt or pepper if needed. Then, serve it up hot. Trust me—once you take a bite, you’ll understand why this is such a crowd-pleaser.
Notes
How to serve and make it shine on your table
For presentation, I like to serve this honey butter corn in a rustic, shallow bowl, topped with a few extra cracks of black pepper and maybe a sprig of fresh herbs like parsley for color. It’s one of those dishes that’s naturally pretty with its glossy, golden hue. This pairs beautifully with roasted meats like chicken, pork, or even a grilled steak. It’s also a great side for a veggie-forward meal—think grilled zucchini or a fresh garden salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner