Honey Butter Skillet Corn in Your Pressure Cooker
This easy and flavorful honey butter skillet corn features creamy melted cheese, sweet honey, and tender corn for a comforting side dish made quickly in your pressure cooker or skillet.
Equipment
- 1 Skillet or pressure cooker with insert large
- 1 Spoon or spatula for stirring
- 1 Measuring spoon set
Ingredients
Main ingredients
- 20 oz Frozen corn thawed, two 10 oz. packages
- 3 tablespoons Butter unsalted
- 2 tablespoons Honey
- 4 tablespoons Cream cheese softened
- ½ teaspoon Coarse sea salt
- ⅛ teaspoon Pepper
Instructions
Instructions
- Start by heating your large skillet over medium heat. Drop in the butter and let it melt all silky and golden.
- Once the butter’s melted, stir in the honey. Mix it up until it’s fully combined and you catch that sweet aroma rising.
- Add your thawed corn to the skillet. Cook it for about 5 to 7 minutes, stirring now and then so it heats evenly and picks up all that buttery honey goodness.
- Next, toss in your cream cheese and stir until it melts completely. You wanna see that creamy texture coating each piece of corn.
- Season everything with the sea salt and pepper. Give it a good stir to blend those flavors right through.
- Let the corn cook for 2 to 3 more minutes. This gives it time to get super creamy and tender with that lovely tender pull you’re waiting for.
Notes
Refrigerate in airtight containers for up to 4 days. Reheat gently in the skillet or microwave. Freeze if needed, and thaw overnight before reheating. Add herbs or cheese for more flavor.