INSTRUCTIONS
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Heat the corn, honey butter cream cheese spread and honey butter in a medium sized skillet over medium heat.
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Stir often as the corn heats and the butter and cream cheese melt.
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Heat for 5-7 minutes or until heated through.
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Stir in the salt and remove from the heat.
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Serve garnished with black pepper, lime zest, or chopped parsley, optional.
Storage:
- To Store: Any leftover Honey Butter Skillet Corn should be stored, covered, in an airtight container in the refrigerator for 3-5 days.
- To Freeze: You can freeze this corn for up to 3 months and reheat it from frozen or thawed.
- To Reheat: This corn can be reheated for 1-2 minutes in the microwave or in a skillet over medium heat until heated through. If reheating more than once, you may want to add 1-2 teaspoons of water so that the corn doesn’t dry out too much.
Tips:
- If you are using canned corn, make sure to fully drain the liquid before adding it to the skillet.
- I love the color combination of white and sweet yellow corn. If you cannot find the combo kernels, you can simply use half a can or bag of yellow and half a can or bag of white corn.
