Description
Honey Butter Skillet Corn transforms simple kernels into a rich, silky side dish everyone loves. Sweet, buttery goodness coats every bite and keeps spoons scraping the skillet.
Ingredients
Scale
Main Ingredients:
- 16 ounces frozen corn
- 2 ounces cream cheese
- 4 tablespoons salted butter
Supporting Ingredients:
- 2 tablespoons honey
Seasoning:
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Grab a large skillet and set it on medium-high heat. Melt 4 tablespoons of salted butter with 2 tablespoons of honey, stirring constantly for 2-3 minutes until they blend smoothly.
- Pour 16 ounces of frozen corn directly into the bubbling butter-honey mixture. Stir the kernels to ensure even coating and cook for 6 minutes, gently moving the corn around the pan.
- Add 2 ounces of cream cheese to the skillet. Break it into smaller chunks with your spatula and stir continuously for 4 minutes until the cheese melts completely and creates a creamy sauce.
- Sprinkle ½ teaspoon of salt and ¼ teaspoon of black pepper over the corn. Mix thoroughly to distribute the seasonings evenly throughout the dish.
- Cook the corn for an additional 2 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove the skillet from heat when the corn looks glossy and well-coated.
- Transfer the honey butter corn to a serving dish immediately. Serve hot to enjoy the rich, creamy texture and sweet-savory combination at its best.
Notes
- Frozen corn works best for even heating and a consistent texture in this dish.
- Stir the corn frequently to prevent sticking and ensure the honey butter coats every kernel.
- For a lighter version, swap cream cheese with Greek yogurt or a dairy-free alternative like coconut cream.
- Add a sprinkle of fresh herbs like chives or parsley at the end for extra brightness and color.
- Prep Time: 2 minutes
- Cook Time: 8-13 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 6 g
- Sodium: 170 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg