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A Side of Thanks: Honey and Butter Skillet Corn

Posted by Theology of Home on
A Side of Thanks: Honey and Butter Skillet Corn

By Emily Malloy

Turkey, stuffing, potatoes, corn. These are common staples within the American Thanksgiving spread. When I imagine an image of Thanksgiving, I instantly envision corn in the backdrop along with the plethora of foodstuffs. However, I must admit that there hasn't been any one recipe that has stood out over the years that beckoned to be present on the Thanksgiving plate. I might even categorize a corn dish as an afterthought. 

I sought to take a corn dish from the position of afterthought in my mind to the forefront with this tremendously simple, but delicious dish. One word to describe it? Charming. 

This corn dish has just a delightful amount of sweetness that charms the plate. It will no longer live as a Thanksgiving afterthought from this day on! 

Theology of Home Honey and Butter Skillet Corn

Honey and Butter Skillet Corn
Yields: 10+ Servings
Time: 15 minutes

1/4 cup red onion, diced
32 ounces corn (fresh or frozen) 
1/4 cup unsalted butter
2 1/2 tablespoons honey
4 ounces cream cheese, cut into cubes
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon fresh black pepper

1. In a large skillet over medium-high heat, melt half of the butter. Add the diced onions and cook until translucent, about 5 minutes.
2. Add the corn and cook for an additional 2-3 minutes.
3. Add the remaining butter as well as the honey and cream cheese. Stir until well combined, cooking for about 5 minutes. Add salt, pepper, and thyme.
4. Serve immediately and enjoy! 

Printable recipe here.

Theology of Home Honey and Butter Skillet Corn

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