In a pan, heat the honey and butter until melted on medium-high heat. Cook, stirring occasionally, for 5 to 8 minutes after the butter has melted, or until the corn is soft.
Cream cheese, salt, and pepper need to be included. Put all the ingredients together and mix them with a whisk. Cook while stirring often for about three to five minutes.
Make sure to serve immediately. Leftover food stays fresh for a long time in the fridge when stored in a sealed container.
Even though the nutritional facts are calculated for six portions of the side dish, you can actually make eight servings with this recipe if you are serving young kids.
Any type of frozen corn is fine, but I prefer golden and white corn. Check if it is the 16-ounce (1 pound) package of frozen corn.
