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.