Instructions

• In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.
• Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.
• Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.

Notes

The recipe has 6 side dish servings and the nutrition facts are for 6 servings, but if you are feeding little kids you can probably get closer to 8 servings from this recipe.

I love using the gold n’ white corn for this recipe but any frozen corn will work. Make sure it is the 1 lb (16 oz) bag of frozen corn.