Skillet Corn with Honey Butter and Cream Cheese (Print-Friendly Version)

Frozen corn heats in honey butter before cream cheese is stirred through it. Let moisture from the corn reduce before adding the dairy so the sauce coats the kernels rather than turning soupy. This is a small stovetop side with separate vegetable-heating and sauce-finishing stages.

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# Ingredients You’ll Need:

01 - 2 tablespoons salted butter

02 - 2 tablespoons honey

03 - 16 oz frozen corn

04 - 2 ounces cream cheese, cut into chunks

05 - 1/4 teaspoon salt

06 - 1/4 teaspoon black pepper

# How to Make It:

01 - Melt butter with honey in a skillet over moderate heat, stirring and avoiding browning.

02 - Add frozen corn and cook according to its package, starting with about 5–8 minutes and stirring until hot; let excess water evaporate without scorching the bottom.

03 - Reduce heat and add cream cheese in small pieces with salt and pepper, stirring gently about 3–5 minutes until the kernels are evenly coated.

04 - Serve hot and transfer leftovers to a shallow container for prompt refrigeration.

# Extra Suggestions:

01 - The method starts with frozen corn.

02 - Frozen corn releases water as it heats.

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