Oh my goodness, this recipe was so good! I used canned corn (drained) cause that’s what I had on hand.
I have quite a bit of it so I’ve been searching for different ways to serve it so it’s not just boring ole’ corn.
Even my picky 11-year-old son devoured it! This was so easy and can’t wait to make it again! Thanks so much for sharing your recipe!!!
Honey Butter Skillet Corn is an easy 15-minute side dish with frozen corn, honey, butter, and cream cheese! So creamy, sweet, and delicious.
Delicious and so easy to make. Will definitely make this a common side dish at our table!
2 tablespoons butter I use salted
2 tablespoons honey
1 bag (16 oz) frozen corn
2 ounces cream cheese cut into chunks
1/4 teaspoon salt
1/4 teaspoon black pepper
In a skillet pan, over medium-high heat, melt the butter and honey.
Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.
Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes while stirring occasionally.
Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.
The recipe has 6 side dish servings and the nutrition facts are for 6 servings.
But if you are feeding little kids you can probably get closer to 8 servings from this recipe.
I love using the gold n’ white corn for this recipe but any frozen corn will work. Make sure it is the 1 lb (16 oz) bag of frozen corn.
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