I love corn, and this honey butter skillet corn is my favorite corn side dish. It’s super easy to make, and everyone just cannot get enough of this. To make life easier, you can also make this in your trusty slow cooker.
Ingredients
1 tablespoon onion – finely minced
2 tablespoons salted butter
2 tablespoons honey
2 oz. regular cream cheese (not low or fat-free) – cut into small chunks
16 oz. frozen sweet corn
½ c. fresh shaved Parmesan cheese (optional, but delicious!)
¼ teaspoon salt
¼ teaspoon pepper
How to make Honey Butter Skillet Corn
Step 1: Melt the butter and honey in a large skillet over medium-high heat. Add the onion once the butter and honey have melted and cook for about 3 minutes. Next, add the frozen corn and continue to cook for an additional 5 to 8 minutes, stirring often until completely cooked.
Step 2: To the skillet, add the cream cheese and season with salt & pepper. Stir well and cook for an additional 3 to 5 minutes, stirring often.
Step 3: Remove from the heat when done and serve the honey butter skillet corn with a bit of fresh shaved Parmesan cheese and fresh ground pepper. Serve right away. Enjoy!
To make in a Slow Cooker:
Put all the ingredients in your slow cooker. Set to cook for 1 to 2 hours on low. Serve right away or set the slow cooker on warm until ready to serve. Enjoy!
Notes:
For this recipe, use only regular cream cheese as low or fat-free cream cheese does not melt properly.
Keep any leftovers in an airtight container and store them in the fridge.
I do not suggest freezing this honey butter skillet corn as dairy does not freeze well.
For a bit of kick, chop up a small jalapeno and cook it with the onion.
For this recipe, you need around 8 large ears of corn if using fresh corn on the cob. Before starting the recipe, cut the kernels off the cob.
For canned corn, drain it well and rinse with cold water. Allow the water to drain well.
Ingredients
- 1 tablespoon onion – finely minced
- 2 tablespoons salted butter
- 2 tablespoons honey
- 2 oz. regular cream cheese (not low or fat-free) – cut into small chunks
- 16 oz. frozen sweet corn
- ½ c. fresh shaved Parmesan cheese (optional, but delicious!)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Step 1: Melt the butter and honey in a large skillet over medium-high heat. Add the onion once the butter and honey have melted and cook for about 3 minutes. Next, add the frozen corn and continue to cook for an additional 5 to 8 minutes, stirring often until completely cooked.
Step 2: To the skillet, add the cream cheese and season with salt & pepper. Stir well and cook for an additional 3 to 5 minutes, stirring often.
Step 3: Remove from the heat when done and serve the honey butter skillet corn with a bit of fresh shaved Parmesan cheese and fresh ground pepper. Serve right away. Enjoy!
To make in a Slow Cooker:
Put all the ingredients in your slow cooker. Set to cook for 1 to 2 hours on low. Serve right away or set the slow cooker on warm until ready to serve. Enjoy!
Notes
For this recipe, use only regular cream cheese as low or fat-free cream cheese does not melt properly. Keep any leftovers in an airtight container and store them in the fridge. I do not suggest freezing this honey butter skillet corn as dairy does not freeze well. For a bit of kick, chop up a small jalapeno and cook it with the onion. For this recipe, you need around 8 large ears of corn if using fresh corn on the cob. Before starting the recipe, cut the kernels off the cob. For canned corn, drain it well and rinse with cold water. Allow the water to drain well.
