Honey Butter Skillet Corn

2 Tbsp. salted butter
2 Tbsp. honey
1 Tbsp. onion – finely minced

16 ounces frozen sweet corn
2 ounces regular cream cheese (not low or fat free) – cut into small chunks
¼ tsp. salt
¼ tsp. pepper
½ cup fresh shaved Parmesan cheese (optional but delicious!)
You my also like:
Baked Leche Flan


In a huge skillet, over medium-high intensity, soften the margarine and honey.

When margarine and honey softened, add the onion, and cook for around 3 minutes.
Add frozen corn, and cook for 5-8 minutes, blending sporadically, until cooked through.

Add cream cheddar, salt, and pepper. Mix together and let it cook, around 3-5 minutes, while blending periodically.

Serve the corn hot with just enough new shaved parmesan cheddar and some new ground pepper just prior to serving.

Try not to mix it, leave it on top!

Slow Cooker Instructions
Place all fixings in the sluggish cooker.

Cook on low intensity for 1-2 hours. The cream cheddar will soften – mix well and set to the warm setting until you are prepared to serve.


  • Utilize normal cream cheddar since low or fat free cream cheddar doesn’t liquefy as expected for the richness required.
  • The extras keep very well when in an impermeable holder put away in the refrigerator.

Leave a Reply

Your email address will not be published. Required fields are marked *