Honey Butter Skillet Corn
- two tbsp. salted butter
- two tbsp. Dear
- one tbsp. onion – finely chopped
- sixteen ounces frozen sweet corn
- two ounces regular cream cheese (not low or fat free) – cut into small pieces
- a quarter tsp. salt
- a quarter tsp. pepper
- a quarter cup shaved fresh parmesan (optional but delicious!)
In a large skillet over medium-high heat, melt the butter and honey.
Once the butter and honey have melted, add the onion and cook for about three minutes.
Add frozen corn and cook for five to eight minutes, stirring occasionally, until cooked through.
Add the cream cheese, salt and pepper. Mix and cook for about three to five minutes, stirring occasionally.
Serve the corn hot with a little grated fresh Parmesan and fresh ground pepper just before serving.
Don’t stir it, leave it on!
Instructions for the slow cooker
Put all the ingredients in the slow cooker.
Cook over low heat for one to two hours. Cream cheese will melt – stir well and set on warm setting until ready to serve.