Honey Butter Skillet Corn

By Rachel Cooks

Ingredients

3 tablespoons unsalted butter
24 oz. frozen corn, unthawed ((see note))
½ teaspoon kosher salt ((more if needed))
¼ teaspoon coarse ground black pepper ((more if needed))
3 tablespoons honey
3 oz. full-fat cream cheese, cut into small pieces and softened slightly
fresh parsley or chives, chopped ((optional garnish))

Prep Time5mins
Cook Time10mins
Servings6

Instructions

Heat a large skillet over medium-high heat. Add the butter and let it melt.

Add the corn kernels to the skillet and stir to coat them in the melted butter. Sprinkle with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the corn is heated through.

Drizzle the honey over the corn, and stir. Add the cubed cream cheese, stirring until it melts and creates a creamy sauce that coats the corn.

Remove the skillet from the heat, taste and season with more salt and pepper as desired. Let the corn cool for 5 minutes before serving to allow the sauce to thicken and settle.

Garnish with parsley or chives, if desired, and serve.