Ingredients
Scale
- 2 (10 oz.) packages frozen corn, thawed
- 3 tablespoons butter
- 2 tablespoons honey
- 4 tablespoons cream cheese, softened
- 1/2 teaspoon coarse sea salt
- 1/8 teaspoon pepper
Instructions
- In a 10″ skillet over medium heat, I sauté the corn until it’s soft and heated through, which usually takes about 5 minutes.
- Next, I add the butter and honey, stirring until they melt smoothly into the corn.
- Then I add the cream cheese and season with salt and pepper, stirring until the cream cheese completely melts into the sauce.
- I always do a quick taste test and adjust seasonings if needed.
- Dish it up and serve while it’s hot!
Notes
- Flavor & Texture: A magical blend of sweet and savory that elevates basic frozen corn; thawing corn before cooking gives the best texture.
- Cooking Tip: Sauté corn first, then stir in butter and honey, followed by cream cheese. Let it melt slowly for a perfectly smooth sauce.
- Seasoning: Salt and pepper are essential; always taste and adjust before serving.
- Leftovers: Store for up to 3 days; reheat gently with a splash of milk or butter for creaminess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 161 kcal
- Sugar: 6 g
- Sodium: 165 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg