Ingredients
→ Main Ingredients
1/4 cup butter
3 tablespoons honey
3 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15.25 ounces each) white and gold whole kernel corn, drained
Black pepper for garnish
Steps
Add the butter, honey, sour cream, salt, and cayenne pepper to a large skillet. Cook over medium-high heat, stirring continuously, until the butter melts and the mixture becomes bubbly (about 5 minutes).
Add the drained corn to the skillet and continue cooking for 3-5 minutes, stirring occasionally, until the corn is heated through.
Serve the dish warm and garnish with freshly ground black pepper.
Tips
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stove or in the microwave before serving.
Required Tools
Large skillet
Wooden spoon or spatula
Measuring cups and spoons
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
Calories: 180
Fats: 10.6 g
Carbohydrates: 20.4 g
Proteins: 2.1 g
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