Honey Butter Skillet Corn: A Sweet and Savory Side Dish Recipe

Ingredients:

• 2 Tbsp. salted butter
• 2 Tbsp. honey
• 1 Tbsp. onion – finely minced
• 16 ounces frozen sweet corn
• 2 ounces regular cream cheese (not low or fat free) – cut into small chunks
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ cup fresh shaved Parmesan cheese (optional but delicious!)

Preparation:

In a large skillet over medium-high heat, melt the butter and honey together. Once softened, add the minced onion and cook for about 3 minutes until fragrant. Add the frozen sweet corn and cook for 5-8 minutes, stirring occasionally, until the corn is heated through. Incorporate the cream cheese, salt, and pepper, stirring continuously until the cream cheese melts and the mixture becomes creamy, about 3-5 minutes. Serve hot, topped with fresh shaved Parmesan cheese and a sprinkle of freshly ground pepper. Avoid mixing the Parmesan into the corn; let it melt slightly on top for a delightful contrast.

Slow Cooker Instructions:

Combine all ingredients in a slow cooker. Cook on low heat for 1-2 hours, or until the cream cheese is fully melted and the mixture is well combined. Stir well and keep on the warm setting until ready to serve.

Notes:

• Use regular cream cheese for the best texture and flavor, as low-fat or fat-free versions may not melt properly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Avoid freezing this dish, as dairy can become grainy and separate when thawed.
• For a spicy kick, add diced jalapeño pepper with the onion.
• If using fresh corn, you’ll need about 8 large ears. Cut the kernels off the cob before cooking.
• For canned corn, drain and rinse well to remove any metallic taste.

Enjoy this quick, easy, and irresistibly delicious Honey Butter Skillet Corn as the perfect side dish for any meal!