Honey Butter Skillet Corn

1. In a skillet over medium-high heat, melt the butter and honey together. Once the butter has melted, add the frozen corn.
2. Cook the corn for 5 to 8 minutes, stirring occasionally, until it reaches a soft consistency.
3. Season with salt and pepper, then stir in the cream cheese chunks. Mix until well combined.
4. Continue cooking for 3 to 5 minutes, stirring occasionally.
5. Serve promptly. Leftovers can be stored in the fridge in a sealed container, extending their shelf life significantly.

This recipe yields eight servings if you’re serving small children, although the nutrition information is based on six servings of the side dish. Any variety of frozen corn will work, but a mix of gold and white kernels is my personal favorite. Be sure to use a 16-ounce (1 lb) bag of frozen corn for this recipe.