Frozen Corn: Convenient and naturally sweet, frozen corn works perfectly without thawing. You can also substitute fresh corn (about 4 ears, kernels removed) or canned corn (well drained).
Unsalted Butter: Creates the rich base for the sauce while allowing you to control the salt level.
Honey: Adds natural sweetness and combines with the butter to create a glossy coating.
Cream Cheese: Gives the dish its signature creamy, velvety texture. Cube it before adding so it melts evenly.
Substitutions: If you don’t have cream cheese, use ½ cup heavy cream or sour cream. For a dairy-free version, substitute vegan butter and plant-based cream cheese.
Optional Add-Ins
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
¼ teaspoon smoked paprika
2 tablespoons chopped fresh chives or parsley, for garnish
Step-by-Step Instructions
Step 1: Prepare the Ingredients
If using frozen corn, simply measure out 4 cups—there is no need to thaw it first.
If using fresh corn, stand each ear upright and carefully slice downward with a sharp knife to remove the kernels.
Step 2: Melt the Butter
