Description
A creamy and sweet side dish featuring tender corn kernels enveloped in a luscious honey-butter sauce, complemented by a hint of cream cheese. This dish is a delightful addition to any meal, offering a perfect balance of flavors and textures.
Ingredients
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3 tablespoons butter
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2 tablespoons honey
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16 oz bag frozen “gold and white” bi-color corn
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1/4 cup finely diced onion
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1 small jalapeño, ribs and seeds removed, minced
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2 oz cream cheese, room temperature, cut into chunks
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1/2 teaspoon coarse salt
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1/4 teaspoon freshly ground black pepper
Instructions
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In a large skillet, melt the butter and honey over medium-high heat.
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Add the frozen corn to the skillet and cook for 5–8 minutes, stirring occasionally, until heated through.
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Add the finely diced onion and minced jalapeño to the skillet, cooking for an additional 2–3 minutes until the onion becomes translucent.
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Stir in the cream cheese, salt, and black pepper.
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Continue to cook for 3–5 minutes, stirring frequently, until the cream cheese has melted and the mixture is creamy.
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Serve immediately as a delightful side dish.
Notes
For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper
This dish pairs wonderfully with grilled meats or as a comforting side to any main course.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: honey butter corn, skillet corn, creamy corn, side dish, comfort food