My hubby is beyond addicted to this stuff! We finish one serving and he’s asking when I can make it again haha

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.