I first made this corn when I needed a quick side dish for an impromptu family gathering. Now it’s requested at every holiday meal and has replaced the traditional corn casserole at our Thanksgiving table.
Ingredients
- Butter: Provides rich flavor and creates a silky sauce. Salted butter adds the perfect savory note to balance the sweetness.
- Honey: Brings natural sweetness that caramelizes slightly when cooked. Use local honey if possible for more complex flavor.
- Frozen corn kernels: Make this dish possible year round. Premium brands often have sweeter more consistent kernels.
- Cream cheese: Creates the luxurious creamy texture that makes this dish special. Full fat works best for the richest result.
- Salt: Enhances all the flavors and balances the sweetness. Kosher salt is my preference for its clean taste.
- Black pepper: Adds a subtle heat that cuts through the richness. Freshly ground gives the best flavor.
Step-by-Step Instructions
- Prepare The Base:
- Melt the butter and honey together in a large skillet over medium high heat until they form a bubbling golden mixture. This should take about 1 minute. Make sure they’re fully incorporated before moving to the next step for the best flavor development.
- Add The Corn:
- Pour the frozen corn directly into the hot butter honey mixture. It will sizzle dramatically which is exactly what you want. Stir occasionally while it cooks for 5 to 8 minutes until the corn is heated through and starting to get some golden caramelized spots. The corn kernels should look plump and glossy.
- Create The Creamy Sauce:
- Add the chunks of cream cheese along with salt and pepper. The cream cheese will initially look separate but as you stir it will melt into a beautiful creamy sauce that coats each kernel. Keep stirring gently for 3 to 5 minutes until everyth
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