Description
A creamy, sweet, and buttery corn side dish cooked in a skillet with honey and cream cheese
Ingredients
- 2 tablespoons butter
- 2 tablespoons honey
- 16 ounces frozen corn
- 2 ounces cream cheese, cubed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place a skillet over medium heat and melt the butter together with the honey.
- Add the frozen corn and cook, stirring occasionally, for 5–8 minutes until heated through.
- Add the cubed cream cheese, salt, and pepper. Stir until the cream cheese melts and everything is well combined, about 3–5 minutes.
- Remove from heat and serve immediately.
Notes
- You can use canned corn (drained) or fresh corn if desired.
- Make sure the cream cheese is softened or cubed small so it melts evenly.
- If the mixture becomes too thick as it sits, you can loosen it with a splash of milk or cream.
- Store leftovers in an airtight container in the refrigerator for up to 3–5 days. Reheat gently on the stove or in the microwave.
Nutrition
- Serving Size: 1 serving (of 6)
- Calories: 161
- Sugar: 6 g
- Sodium: 165 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
