Honey Butter Skillet Corn (Print version)

Creamy honey butter skillet corn with frozen corn, cream cheese, and honey, ready in 15 minutes in one pan.

# Ingredients:

For the skillet

01 - 4 cups (20 oz / 565 g) frozen sweet corn kernels

02 - 4 tablespoons unsalted butter

03 - 4 oz (115 g) cream cheese, cubed

04 - 2 tablespoons honey

05 - 1/2 teaspoon kosher salt

06 - 1/4 teaspoon black pepper

07 - 2 tablespoons chopped fresh chives or parsley (optional)

# Instructions:

01 - Melt the butter in a large skillet over medium-high heat. Add the frozen corn and cook for 5-7 minutes, stirring occasionally, until the kernels are heated through and lightly golden at the edges.

02 - Reduce the heat to medium-low. Add the cubed cream cheese and stir constantly until it melts into a thick, creamy coating on the corn.

03 - Drizzle in the honey and add the salt and pepper. Stir well until every kernel is glossy and evenly seasoned.

04 - Let the mixture bubble gently for 2-3 minutes so the sauce tightens and clings to the corn. Remove from the heat, garnish with fresh herbs if using, and serve hot.

# Good to know:

01 - Serve immediately while the sauce is still silky and warm.

02 - For best texture, avoid fat-free cream cheese.

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