- 2 tablespoons butter I use salted
- 2 tablespoons honey
- 1 bag (16 oz) frozen corn
- 2 ounces cream cheese cut into chunks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.
Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.
Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.
The recipe has 6 side dish servings and the nutrition facts are for 6 servings, but if you are feeding little kids you can probably get closer to 8 servings from this recipe.
I love using the gold n’ white corn for this recipe but any frozen corn will work. Make sure it is the 1 lb (16 oz) bag of frozen corn.
Calories: 161kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 165mg | Potassium: 235mg | Fiber: 2g | Sugar: 6g | Vitamin A: 244IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg