30.5ounces(2 15.25ounce) cans white and gold whole kernel corndrained
3Tablespoonshoney butter cream cheese spread
Optional garnishes: black pepper, Lime zest, chopped parsley
Heat the corn, honey butter cream cheese spread and honey butter in a medium sized skillet over medium heat.
Stir often as the corn heats and the butter and cream cheese melt.
Heat for 5-7 minutes or until heated through.
Stir in the salt and remove from the heat.
Serve garnished with black pepper, lime zest, or chopped parsley, optional.
To Store: Any leftover Honey Butter Skillet Corn should be stored, covered, in an airtight container in the refrigerator for 3-5 days.
To Freeze: You can freeze this corn for up to 3 months and reheat it from frozen or thawed.
To Reheat: This corn can be reheated for 1-2 minutes in the microwave or in a skillet over medium heat until heated through. If reheating more than once, you may want to add 1-2 teaspoons of water so that the corn doesn’t dry out too much.
If you are using canned corn, make sure to fully drain the liquid before adding it to the skillet.
I love the color combination of white and sweet yellow corn. If you cannot find the combo kernels, you can simply use half a can or bag of yellow and half a can or bag of white corn.