All of my loved ones enjoy eating corn, but that’s about it when it comes to vegetables. Corn on the cob, cornbread, corn casserole, and plain old canned or frozen corn are all huge hits with my kids. The corn cooked in honey butter in a skillet is incredibly smooth, sweet, and tasty.
It uses frozen corn and can be cooked in a single skillet. Quick and easy to prepare with just 4 basic ingredients plus salt and pepper.
What You’ll Need to Make Skilled Corn
As for butter, I always use salted butter. Additional salt may be required if unsalted butter is used. You can always add more based on how it tastes.
Honey
Any frozen corn will do, but the gold n’ white is my favorite for this dish. Such as white corn, yellow corn, and sweet yellow corn.
The cream cheese in this honey butter corn skillet recipe only needs 2 ounces. There will be some leftover because one block is 8 ounces. Thus, you will have to start over.
Frozen corn, honey, butter, and cream cheese come together in a skillet for a quick and easy side dish in just 15 minutes—Honey Butter Skillet Corn. How rich, sugary, and tasty!
Ingredients:
1 stick of butter When I cook with salt,
Honey, 2 Tablespoons
1 bag (16 oz) (16 oz) canned corn
Preparation Time: 2 minutes Ingredients: 2 ounces of chunky cream cheese
Salt, about a quarter of a teaspoon
One-fourth of a teaspoon of pepper
Instructions:
The butter and honey should be melted together in a skillet over medium heat. When the butter has melted, add the frozen corn and cook for another 5 to 8 minutes, stirring occasionally.
Mix in some cream cheese, seasoning, and pepper. Toss everything together and cook on medium heat for three to five minutes, stirring occasionally.
Prepared for immediate consumption. Storage in the refrigerator is ideal for leftovers, especially if they are covered and refrigerated.