Honey Butter Skillet Corn
Frozen corn is warmed in butter until hot and lightly dried, then tossed with honey and cream cheese for a glossy, creamy side dish finished with black pepper.
Prep: 5 min · Cook: 10 min · Yield: 4 · Method: Stovetop
Ingredients
- 24 oz (680 g) frozen corn
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (21 g) honey
- 2 oz (57 g) cream cheese
- 0.25 tsp (1.5 g) kosher salt
- 0.25 tsp (0.5 g) black pepper
Cooking instructions
- Melt the butter in a large skillet over medium heat. Add the frozen corn and kosher salt, and cook, stirring occasionally, until the corn is hot and most of the excess moisture has evaporated, 6 to 8 minutes. (about 8 min) — Medium heat; corn should reach at least 165°F (74°C) for safe serving.
- Reduce the heat to low. Add the honey and cream cheese, stirring constantly until the cream cheese melts and coats the corn evenly, 1 to 2 minutes. (about 2 min) — Low heat
- Stir in the black pepper. Taste and adjust the salt if needed, then serve hot. (about 1 min) — Serve at 165°F (74°C) or hotter