Description
A delightful combination of sweetness and creaminess that makes this Honey Butter Skillet Corn a perfect side dish for any occasion.
Ingredients
Scale
- 2 lbs (900g) Frozen Gold Corn (May substitute with fresh corn cut off the cob)
- 1/2 cup (115g) Salted Butter
- 2 tbsp (42g) Raw Honey
- 4 oz (115g) Cream Cheese (Softened and cubed)
- 1/4 cup (60ml) Heavy Cream
- 1/2 tsp Cracked Black Pepper
- 1/2 tsp Salt
- 2 tbsp (6g) Fresh Green Chives (Finely chopped for garnish)
Instructions
- Melt the butter in a large skillet over medium heat until bubbly.
- Add the frozen corn to the skillet, stirring to coat it with the melted butter.
- Cook for about 5 minutes, allowing the corn to heat through and begin to caramelize.
- Pour in the raw honey, mixing well so every piece of corn gets coated.
- Incorporate the cream cheese cubes into the skillet, stirring until they begin to melt.
- Drizzle the heavy cream into the mixture, combining until the sauce is smooth and creamy.
- Season with cracked black pepper and salt to taste.
- Garnish with freshly chopped chives before serving warm.
Notes
Store in an airtight container for up to 3 days in the fridge. Freeze in portions for up to a month; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg