Recipe Ingredients
Two teaspoons of butter Two tablespoons of salty honey and a 16-ounce bag of frozen maize are ingredients that I often use in my dishes.
Cream cheese in chunks, two ounces
An eighth of a teaspoon of salt and a quarter teaspoon of powdered pepper
Skillet Corn with Honey Butter Recipe Details
Melt the butter and honey in a pan over medium-high heat. Once the butter has melted, cook the corn for 5 to 8 minutes, stirring occasionally, or until it reaches a soft consistency.
Toss in some cream cheese, season with salt and pepper. Pour in all the ingredients and mix with a whisk. Stir occasionally while cooking for around three to five minutes.
As soon as possible, serve. Food that has been sealed in a container and placed in the fridge will retain its freshness for quite some time.
You may easily make eight servings of this recipe if you’re feeding tiny children, even if the nutrition information is based on six parts of the side dish.
Frozen corn of any sort would do, but my personal fave is gold n’ white. Make sure it’s the 16-oz (1 lb) pouch of frozen corn.
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