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Honey Butter Skillet Corn


2 Tbsp. salted butter
2 Tbsp. honey
1 Tbsp. onion – finely minced

16 ounces frozen sweet corn
2 ounces regular cream cheese (not low or fat free) – cut into small chunks
¼ tsp. salt
¼ tsp. pepper
½ cup fresh shaved Parmesan cheese (optional but delicious!)



In a huge skillet, over medium-high intensity, soften the margarine and honey.

When margarine and honey softened, add the onion, and cook for around 3 minutes.

Add frozen corn, and cook for 6-8 minutes, blending sporadically, until cooked through.

Add cream cheddar, salt, and pepper. Mix together and let it cook, around 3-5 minutes, while blending periodically.

Serve the corn hot with just enough new shaved Parmesan cheddar and some new ground pepper just prior to serving.

Try not to mix it, leave it on top!

Slow Cooker Instructions
Place all fixings in the sluggish cooker.

Cook on low intensity for 1-2 hours. The cream cheddar will soften – mix well and set to the warm setting until you are prepared to serve.

• Utilize normal cream cheddar since low or fat free cream cheddar doesn’t liquefy as expected for the richness required.

• The extras keep very well when in an impermeable holder put away in the refrigerator.

• Dairy doesn’t freeze well so I don’t suggest freezing. Dairy can become grainy and separate when frozen and defrosted. This is such a fast and simple dish that freezing won’t save you time.

• Cleave up a little jalapeno pepper and saute with the onion for a little intensity.
• Assuming that utilizing new fresh corn, you will require around 8 huge ears of corn for this recipe. Painstakingly cut the parts off the cob and put away in a bowl prior to starting to set up the dish.

• In the case of utilizing canned corn, channel well, wash with cold water, and let the water channel well. Washing eliminates any canned taste from the corn.

Enjoy !

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