Honey Butter Skillet Corn
Ingredients
- 2 tbsp. salted butter
- 2 tbsp. honey
- 1 tbsp. onion, finely minced
- 16-ounces frozen sweet corn
- 2-ounces regular cream cheese, cut into small chunks
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ cup fresh shaved Parmesan cheese
Instructions
To prepare on the stovetop:
- In a large skillet, over medium-high heat, melt the butter and honey.
- Once both are melted, add the onion; cook for about 3 minutes.
- Add frozen corn; cook for 5 to 8 minutes; stirring occasionally, until cooked through.
- Add cream cheese, salt, and pepper.
- Stir together and let it cook, about 3 to 5 minutes, while stirring occasionally.
- Serve the corn hot with a little fresh shaved parmesan cheese and fresh ground pepper just before serving; don't stir; leave it on top.
To prepare in a crock pot:
- Place all ingredients in the crock pot.
- Cook on low heat for 1 to 2 hours.
- The cream cheese will melt; stir well and set to the warm setting until you are ready to serve.
Notes
Use regular cream cheese because low or fat free cream cheese does not melt properly for the creaminess needed.
The leftovers keep very well when in an airtight container stored in the refrigerator.
Dairy does not freeze well so freezing is not recommended. Dairy can become grainy and separate when frozen and thawed. This is such a quick and easy dish that freezing will not save you time.
Chop up a small jalapeño pepper and sauté with the onion for a little heat.
If using fresh corn on the cob, you will need about 8 large ears of corn for this recipe; carefully cut the kernels off the cob and set aside in a bowl before beginning to prepare the dish.
If using canned corn, drain well, rinse with cold water and let the water drain well; rinsing removes some of the sodium and the canned taste from the corn.