Honey Butter Skillet Corn

Ouadie Rhabbouron

 Instructions

 

  1. Melt the Butter and Honey: In a large skillet (cast iron or non-stick works great) over medium-low to medium heat, melt the butter and honey together.2 Stir gently until fully combined.

     

  2. Add the Corn: Increase the heat slightly to medium-high. Add the frozen corn directly to the skillet (no need to thaw first).3 Stir constantly and cook for 6 to 8 minutes, until the corn is heated through and the liquid has mostly evaporated.4

     

  3. Incorporate Creaminess: Reduce the heat back to medium. Add the softened, cubed cream cheese to the skillet. Cook for an additional 4 to 5 minutes, stirring frequently, until the cream cheese is completely melted and the mixture is smooth and creamy.5

     

  4. Season and Serve: Season the corn mixture with black pepper and salt to your liking. Taste and adjust seasonings as needed.
  5. Garnish: Remove from heat and transfer to a serving dish. Garnish with a sprinkle of chopped fresh parsley or chives for a pop of color and freshness. Serve immediately and enjoy hot!

 

 Recipe Notes & Tips

 

 

Corn Substitutions

 

  • Fresh Corn: Use the kernels from about 4-5 medium ears of corn (approx. 4 1/2 to 5 cups). Cook them for a couple of minutes longer than frozen corn to ensure they soften.
  • Canned Corn: Use two 15-ounce cans, fully drained and lightly patted dry to remove excess moisture.6 Since canned corn can be sweeter, you may want to reduce the honey slightly.

     

 

Melting the Cream Cheese

 

  • Softening is Key: Make sure your cream cheese is at room temperature and cut into small chunks. This significantly helps it melt evenly and quickly into the sauce, preventing clumps.
  • Low and Slow: If your cream cheese isn't melting smoothly, reduce the heat and keep stirring gently.

 

Flavor Variations

 

  • Make it Spicy: Add a dash of hot sauce (like Frank's RedHot) along with the cream cheese, or try using spicy honey for a sweet-heat kick. A pinch of red pepper flakes also works!
  • Extra Savory: Stir in a clove of minced garlic or 1/4 cup of finely diced red onion when you add the corn.
  • Herbs: Fresh herbs like thyme or rosemary pair wonderfully with corn.7 Add them in the last few minutes of cooking.

     

 

leftovers and Storage

 

  • Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.8

     

  • Reheat: Warm gently in a skillet on the stove over low heat, or microwave in short bursts, stirring occasionally. You may need to add a splash of milk or a tiny pat of butter to restore creaminess.

 

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.

«« Previous