Instructions
1. Create the Honey Butter Base:
In a large skillet, melt the butter over medium heat. Once it begins to foam, add the honey and whisk until the two are completely combined and fragrant.
2. Sauté the Corn:
Add the frozen corn directly to the skillet, stirring to coat every kernel in the honey-butter mixture.
Cook, stirring occasionally, for 5-7 minutes, or until the corn is tender and heated through. Some kernels may become lightly caramelized, which adds great flavor.
3. Make it Creamy:
Reduce the heat to low. Add the chunks of cream cheese to the skillet.
Stir continuously until the cream cheese has fully melted into the sauce, creating a smooth and creamy glaze that coats the corn. This should take about 2-3 minutes.
4. Final Seasoning and Serve:
Season with salt and black pepper. Taste and adjust if needed.
Transfer to a serving dish, garnish with fresh herbs if desired, and serve immediately while hot.
Chef’s Notes
Fresh Corn Option: You can use fresh corn when it’s in season! Substitute with the kernels from about 3-4 medium ears of corn. The cooking time may be slightly less.
Cream Cheese Tip: Using room temperature cream cheese will help it melt more quickly and evenly. If you forgot to take it out, microwaving the chunks for 10-15 seconds can help.
Flavor Variations:
For a savory twist, add a pinch of smoked paprika or garlic powder with the salt and pepper.
For a little kick, add a dash of hot sauce or a pinch of cayenne pepper when you add the cream cheese.
Make it Ahead: This dish is best served fresh, but you can prepare the corn through step 2 ahead of time. Reheat the corn and then proceed with melting in the cream cheese just before serving.
