Honey Butter Skillet Corn
Easy, creamy corn side dish made in one skillet.
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Servings: 6
Calories: 161kcal
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons honey
- 1 16 ounce bag frozen corn kernels
- 2 ounces cream cheese cut into chunks
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Melt butter and honey together in a skillet over medium-high heat. Cook until combined and warmed through, about 1 minute.
- Add frozen corn kernels and continue cooking for 5-8 minutes, stirring occasionally, until corn is heated through.
- Stir in chunks of cream cheese. Cook for 3-5 minutes, stirring frequently, until cream cheese fully melts and blends to create a creamy sauce.
- Remove skillet from heat. Season corn mixture with salt and pepper, to taste.
- Serve warm honey butter skillet corn immediately. Enjoy!
Notes
- Any type of frozen corn works well - yellow, white or a blend.
- Leftovers can be refrigerated for up to 4 days. Reheat gently before serving.
Nutrition
Calories: 161kcal
