Honey Butter Skillet Corn recipe


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Honey-butter skillet corn might not be the first corn side dish you consider for dinner, but it should be.

Corn is a versatile vegetable. It can be left on the cob and oven-roasted for a scrumptious barbecue side. It can be mixed up into a creamy corn pudding. And if you’re lucky, you can capture it at peak-season perfection and enjoy it in a fresher-than-fresh salad with tomatoes and peaches.

But if you’re looking for something a little more classic, this slightly sweet honey-butter skillet corn side dish is just what you need. Frozen corn is every bit as sweet as fresh corn, and you can even use fresh corn if that’s what you have on hand. The flavor of the corn is played up just a bit with cream cheese for tang and creaminess, and honey and butter round out the dish.

Don’t skip the sprinkle of green onions or chives. Both add a nice blunt bite against the sweetness of the other ingredients, creating a side dish that’s entirely too good for how simple it is.

To make honey-butter skillet corn, start with:

2 tablespoons butter I use salted
2 tablespoons honey
1 bag (16 oz) frozen corn
2 ounces cream cheese cut into chunks
1/4 teaspoon salt
1/4 teaspoon black pepper


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