Heat honey & butter:
In a large skillet over medium-high heat, melt the butter and honey together. Stir to combine as they melt into a sweet, golden sauce.
Add the corn:
Once the mixture is bubbling, add the frozen corn straight into the skillet. Stir occasionally and cook for 5–8 minutes, or until the corn is heated through and starts to slightly caramelize around the edges.
Mix in the cream cheese:
Add the chunks of cream cheese, salt, and black pepper. Continue stirring for 3–5 minutes, until the cream cheese has melted completely and the corn is creamy and well-coated.
Serve:
Serve warm directly from the skillet. It’s creamy, sweet, and has just the right amount of savory. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips & Variations
Fresh or canned corn: You can substitute with fresh corn (about 2.5–3 cups) or well-drained canned corn if desired.
Make it spicy: Add a pinch of cayenne pepper or red chili flakes for a sweet heat twist.
Add herbs: Stir in chopped fresh parsley or chives just before serving for a pop of color and flavor.
Make it cheesy: Add shredded parmesan or cheddar at the end for an even richer finish.
