Honey Butter Skillet Corn

Delicious, creamy corn that is hard to stop eating!

Course Side

Cuisine American

Keyword corn, skillet

Prep Time 15

Cook Time 15

Servings

Calories 130kcal

2 tablespoons butter if using unsalted, you'll want to add more salt than the amount below
2 tablespoons honey
16 ounces corn kernels. You can use frozen, canned (drained), roasted, or grilled. For fresh corn-on-the-cob you'll need 4 large ears.
2 ounces cream cheese cut into small cubes
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon parsley chopped. for garnish (optional)

In a large skillet (preferably cast iron), melt the butter over medium-high heat.
Stir in honey.
Add the corn. Stir until warmed thoroughly. If you are using frozen corn, you want to make sure the corn is slightly tender. If you are using fresh, raw corn, you'll want to cook it longer until.
Add the cheese, salt and pepper.
Stir and keep stirring for 3-5 minutes until the cheese is melted and everything gets creamy yummy.
Add the parsley (if using) and stir.
Serve immediately.

This dish is great made with grilled corn!