This corn is best served the minute you get done cooking it.
Piping hot. While the butter is still melting into the corn. Oh my.
Another trick is that I always cook this in my cast iron
skillet. I love how the cast iron
carmelizes the sugars in the corn. Those little bitty brown bits are my
favorite part of the dish. Even though I
said to serve it immediately, my husband loves the leftovers for breakfast,
with a bit of cream or half and half stirred into it.
Be prepared for rave reviews when you make this Honey Butter
Creamy Skillet Corn. This is not your traditional, boring corn dish. It has a
little something special and is absolutely delicious. Bonus points that it only
takes a little over ten minutes to make! The corn is really the star of the
show in this dish and the shallots added amazing depth of flavor! It goes with
so many meals and is incredibly versatile.
Course: Side Dish | Cuisine:
American | Calories: 161kcal
|
Servings
|
Prep
Time
|
Cook
Time
|
Total
Time
|
|
6
|
5 minutes
|
10 minutes
|
15 minutes
|
Ingredients:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter I use salted
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn
- 2 ounces cream cheese cut into chunks
Instructions:
- In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.
- Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.
- Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.
Adapted from cookscountry.com
Honey Butter Skillet Corn
4/
5
Oleh
Hana
