Honey Butter Skillet Corn

Instructions:

1. Melt the butter and honey: In a skillet over medium-high heat, melt the butter and honey together.
2. Cook the corn: Add the frozen corn and cook for 5-8 minutes, stirring occasionally, until the corn is heated through.
3. Add the creaminess: Stir in the cream cheese, salt, and pepper. Continue cooking for an additional 3-5 minutes, stirring occasionally, until the cream cheese is fully melted and the dish is creamy.
4. Serve: Enjoy immediately. Leftovers can be stored in an airtight container in the refrigerator.

Notes:

This recipe makes about 6 servings, but if you’re serving young children, you might be able to stretch it to 8 servings.

While “gold n’ white” corn is recommended for its sweetness, any frozen corn will work. Just make sure to use a 16 oz (1 lb) bag.

ENJOY!