Honey Butter Skillet Corn
Skillet corn is a simple side dish that the whole family will love. Sweet corn kernels are cooked to perfection in a creamy honey butter sauce that has just the right combo of savory mixed with a little sweetness.
Ingredients
- 2 tablespoons salted butter
- 1-2 tablespoons honey adjust depending on desired sweetness
- 16 oz. frozen corn use a combo of white and yellow corn for nice color variety
- 2 oz. cream cheese
- ¼ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Instructions
- In a 10-inch skillet over medium heat, melt together butter and honey (about 2 minutes).
- Add the frozen corn to the skillet and cook, stirring occasionally until heated through (about 10 minutes).
- Add the cream cheese, salt, and pepper and stir over medium heat until the cream cheese has melted completely and the sauce is evenly combined.
- Remove from heat; season with additional salt and pepper as needed.
- Serve immediately.
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Notes
Storage:
Store leftovers for up to 5 days in an airtight container in the refrigerator.
Notes:
To use fresh corn, trim it from the cob and cook until it's warmed through. This may take a little longer than if using frozen.
Overall, this dish is on the sweet side, but is also creamy and buttery. The salt and pepper adds a savory touch.
For less sweetness, only use 1 tablespoon of honey.
The white and yellow corn can sometimes be found in a combo bag, which is our favorite. If you can't find it use half a bag of yellow and a half bag of white.
These are smaller portions for 4 people, if you have more than that I would recommend doubling.
Nutrition
Calories: 228kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 241mg | Potassium: 360mg | Fiber: 3g | Sugar: 5g | Vitamin A: 371IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg
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