PREP TIME: 5 MINS | COOK TIME: 10 MINS | SERVINGS: 6 side-dish servings
Sweet, creamy, and very delicious. This honey butter skillet corn is one of the side dishes you can throw together in under fifteen minutes! Made with four main ingredients (six, if you are counting the salt and black pepper). If you love corn, you’ll enjoy this honey butter skillet corn.
My family enjoys corn. We love corn on the cob, corn casserole, slow cooker creamed corn, and even plain canned or frozen corn. Corn fits perfectly with any occasion. The other day, I prepped corn on the cob to match our barbecue. Today, I will be making this honey butter skillet corn for an easy and quick side dish.
For this recipe, I always use unsalted butter and adjust the salt according to taste. Melt the butter, add the rest of the ingredients, cook, and you are done in a snap! If using frozen corn, just throw it in the pan. No need to thaw. See how simple this one-skillet dish is? This recipe guarantees a no-fuss!
2 tbsp honey
2 tbsp butter I use salted
2 oz. cream cheese cut into chunks
1/4 tsp salt
1 bag (16 ounces) of frozen corn
1/4 tsp black pepper
How to make Honey Butter Skillet Corn
Step 1: Melt the butter and honey in a skillet pan over medium-high heat. Add the frozen corn to the melted butter/honey and cook for about 5 to 8 minutes or until completely cooked.
Step 2: To the pan, add the cream cheese and season with salt & pepper. Cook for another 3 to 5 minutes, stirring often.
Step 3: Take off the heat when done and serve the honey butter skillet corn right away. You can keep any leftovers in a container and in the fridge, covered.
For this recipe, I always use gold n’ white corn, but you can use any frozen corn (1 pound or 16 ounces).
Calories: 161kcal, Carbohydrates: 24g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 165mg, Potassium: 235mg, Fiber: 2g, Sugar: 6g, Vitamin A: 244IU, Vitamin C: 5mg, Calcium: 12mg, Iron: 1mg