Cellphone Chronicles – What I Tried This Week:
In a nut shell: Frozen corn is skillet fried in a mixture of butter and honey. Cream cheese is added for a super easy and very tasty side dish.
Would I Make This Again?
Not only will I make this again, but I’ll make it over and over and over.
The small farming community where I grew up in Kansas was also home to a large Amish population. The surrounding area hosts many wonderful Amish restaurants, bakeries and a specialty food stores like, Yoder Meats. Not only do they offer fresh specialty meats, they also specialize in cheeses and baked goods. I love stopping there and stocking up when I go back home. I subscribe to their newsletter, not for the weekly $$ specials, but for the recipes that are included at the bottom of that promotional email.
Honey Butter Skillet Corn was this weeks recipe.
Note: The photo above is adding chunks of cream cheese at the end of the cooking time. It’s then stirred in and esily blended in for a creamy side dish.
Points and Perks
- Perk: So very easy to make.
- Perk: It’s totally delicious. Sweet, savory and creamy from cream cheese.
- Point #1: I can’t wait for Colorado sweet corn to arrive in our markets this July. This will be unimaginably tasty.
- Point #2: For now, using a bag of good quality frozen sweet corn, makes this an easy side dish for any main course.
- Point #3: Can’t wait to try this with a grilled steak.
- Point #4: Couldn’t help myself, I sprinkled on some New Mexico Red Chimayo Chile powder for a little color and a little heat. I thought it brought an amazing layer of flavor to an already tasty corn recipe.
- Point #5: This corn recipe indicates it serves four. Bob and I ate the whole bowl ourselves. I served it with Tequila Lime Chicken Breast, pan seared and finished in the oven. The chicken, a pre-marinated option from Whole Foods meat counter made this a very easy delicious meal.
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Honey Butter Skillet Corn
Ingredients
- 2 Tablespoons Unsalted butter
- 2 Tablespoons Honey
- 16 ounce Frozen Corn
- 3 ounces Cream Cheese cut into chunks. I just cut off 1/3 of an 8 ounce block.
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Black Pepper Freshly ground
Instructions
- Heat a cast iron skillet, or heavy skillet over medium high heat. Add honey and butter and melt together. Stirring to combine.
- Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.
- Add cream cheese, salt, and pepper.Stir together and let it cook about 3-5 minutes while stirring occasionally.
Notes
Nutrition
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Susan says
Thank you for the ‘shout out’ Lea Ann! I didn’t realize the recipe is not available on the Food & Wine website any longer. I’ll have to fix my post 🙂 We have yet to have a day where the weather has been nice and that we’ve been available to have a glass of wine outdoors! Can’t wait for those days to come again.
Velva-Evening With A Sandwich says
Lea Ann, I love fresh ripe peaches. They can be so much more than just in desserts. This recipe is proof! I don’t have access to Colorado peaches but the ones coming out of South Carolina are delightful too. Thanks for sharing the inspiration with us.
Velva
Kathy Hill says
Lea Ann, just wanted to say that Aunt Lena’s Autumn Soup is our absolute favorite soup!! She gave me this recipe 50 years ago, after Danny & I were first married, and I’ve been making it ever since! It’s been passed down to our kids as well, and it’s always my go to soup when feeding a crowd. So many different things you can add to it. We love it with frozen corn added when you add the tomatoes, or green beans … can add whatever you have on hand. Anyway, thanks for publishing this … We can wholeheartedly recommend this soup … So delicious!!
Abbe@This is How I Cook says
I love lentils but don’t make them as often as I should! Love this weekly recipe!