Honey Butter Corn
Honey butter corn is a quick creamy side dish that blends canned corn with butter, cream cheese, and honey for a balance of sweet and savory flavors. It comes together in under 15 minutes with minimal ingredients.
Honey butter corn is a quick creamy side dish that blends canned corn with butter, cream cheese, and honey for a balance of sweet and savory flavors. It comes together in under 15 minutes with minimal ingredients.
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In a large skillet over medium heat, melt the butter.
Add the drained canned corn and stir to coat in the butter.
Cover the skillet and let the corn sauté on low heat for 5 minutes.
Uncover and add the cubed cream cheese and honey to the skillet.
Stir continuously until the cream cheese is fully melted and a creamy sauce forms.
Season with salt and black pepper to taste.
Stir one last time to combine, then serve warm.
Store covered in the refrigerator for up to 3 days; reheat gently over low heat, stirring occasionally and adding milk if needed to restore creaminess.
Yes. Use fresh corn kernels or thawed frozen corn in the same amount (about 4 cups), though you may need to cook fresh corn slightly longer to reach the same tenderness.
Sour cream (use 4 oz and reduce honey slightly), mascarpone, or heavy cream all work, though they'll change the texture slightly. Cream cheese provides the creamiest result.
Cover and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, and add a splash of milk if it thickens too much.
Yes, prepare it fully and store covered in the refrigerator up to 2 days. Reheat gently before serving.
Yes, scale all ingredients proportionally. The cooking time may increase slightly for larger batches.
