If you want to get a little wild, you can even use fresh corn when it’s in season. Just slice it off the cob and cook it the same way. (Though, honestly, frozen is way easier, and it tastes just as good once that buttery honey mixture hits it.)
Step-by-Step Directions
Alright, let’s get cooking — this comes together fast.
Melt the butter and honey.
Grab a large skillet and set it over medium-high heat. Add your butter and honey, and let them melt together until it’s all bubbly and smells like heaven.
Add the corn.
Toss in that frozen corn. Stir it around to coat all those little kernels in buttery sweetness. Cook for about 5–8 minutes, stirring here and there, until the corn is hot and golden.
Add the cream cheese, salt, and pepper.
Drop in the chunks of cream cheese, sprinkle the salt and pepper, and stir. Keep cooking for another 3–5 minutes, just until the cream cheese melts and everything looks creamy and glossy.
Serve warm and enjoy.
That’s it! Serve it right out of the skillet (because fewer dishes = happier you).
This makes about six servings, though honestly, it disappears fast — so you might wanna double it if you’re feeding a crowd.
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