In a skillet, melt the honey and butter over medium-high heat. Cook, stirring periodically, for 5 to 8 minutes after the butter has melted, or until the corn is tender.
Cream cheese, salt, and pepper should be added. Add everything and whisk to combine. Cook, stirring regularly, for around three to five minutes.
Make sure to serve right away. When refrigerated, leftovers stay fresh for a long time when sealed in a container.
Although the nutrition information is based on six portions of the side dish, you can easily get eight servings out of this recipe if you’re feeding little children.
Any kind of frozen corn would do, but my favorite is gold n’ white corn. Verify that it is the 16-ounce (1 pound) bag of frozen corn.
Enjoy
