Description
A creamy, sweet and buttery corn side dish cooked in a skillet with honey and cream cheese.
Ingredients
- 2 tablespoons butter
- 2 tablespoons honey
- 1 (16 oz) bag frozen corn
- 2 ounces cream cheese, cubed
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- In a skillet over medium heat, melt the butter and honey together.
- Add the frozen corn and cook for 5–8 minutes, stirring occasionally, until the corn is heated through.
- Add the cubed cream cheese, salt, and pepper.
- Stir continuously until the cream cheese melts and coats the corn, about 3–5 more minutes.
- Serve immediately while warm.
Notes
- You can use canned corn (drained) or fresh corn, but adjust cooking time and drain excess liquid.
- Ensure cream cheese is softened or cut into small cubes so it melts smoothly.
- Leftovers can be stored in an airtight container in the fridge for up to ~3 days.
- Freezing is not recommended — dairy may separate on thawing.
- You can adjust honey for more or less sweetness, or add a pinch of spice (like cayenne) if you like.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 161 kcal
- Sugar: 6 g
- Sodium: 165 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
