Honey Butter Skillet Corn (Print Format)
Creamy, sweet corn cooked with butter, honey, and cream cheese for a comforting side dish.
# Ingredients:
→ Dairy and Fats
01 -
3 tablespoons unsalted butter
02 -
4 ounces cream cheese, cubed
→ Vegetables
03 -
2 (15-ounce) cans sweet yellow corn kernels, drained and patted dry
→ Sweeteners and Spices
04 -
2 to 3 tablespoons honey, to taste
05 -
Salt and pepper, to taste
06 -
Smoked paprika, optional
→ Garnish
07 -
Chives for garnish
# Steps:
01 -
In a medium skillet over medium heat, melt the butter. Add the drained and dried corn kernels and cook for about 5 minutes, stirring occasionally until warmed through. If excess moisture accumulates, drain or absorb with a paper towel.
02 -
Add the cubed cream cheese and honey to the skillet. Stir continuously until the cream cheese is fully melted and the mixture is creamy and evenly coated, approximately 2 to 3 minutes.
03 -
Season with salt and pepper to taste. Optionally, sprinkle smoked paprika for added flavor. Remove from heat and garnish with chopped chives, additional freshly ground pepper, and a drizzle of honey if desired. Serve warm.
# Tips:
01 -
Drain canned corn thoroughly and pat dry to prevent watery texture. Absorb any excess moisture released during cooking with a paper towel before adding cream cheese. Cube cream cheese to promote even melting. Store leftovers in an airtight container refrigerated up to 3 days, reheat in skillet with optional splash of milk to loosen. Freezing is not recommended.