Ingredients
2 tablespoons unsalted butter
2 tablespoons honey (preferably raw for richer flavor)
1 (16 oz) bag frozen corn, thawed (or 3 cups fresh corn kernels)
2 oz cream cheese, softened (full-fat for creamier texture)
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
Instructions
- Place a large skillet over medium heat and add the butter and honey. Stir until melted and slightly bubbly (about 2 minutes).
- Add the corn and stir to coat evenly in the honey butter. Cook for 1 minute to begin flavor infusion.
- Continue cooking for 6–8 minutes, stirring occasionally, until the corn is heated through and tender.
- Reduce the heat to low, add the softened cream cheese, and stir until completely melted and creamy (about 2–3 minutes).
- Taste and adjust seasoning with salt and pepper. Serve immediately while hot.
Notes
- Use fresh corn from 3–4 ears for a sweeter version.
- Add red pepper flakes or cayenne for a spicy kick.
- Make it dairy-free with plant-based butter and vegan cream cheese.
- Enhance flavor with herbs like parsley or thyme.
- Store leftovers in the fridge up to 3 days; reheat gently in a skillet with a splash of water or milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 9g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
