Food Recipes Honey-Butter Creamed Corn This recipe reads like a roster for a meeting of the Most Delicious Ingredients Club. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on June 15, 2020 Print Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 15 mins Total Time: 25 mins Yield: 4 serves Jump to recipe This side is a winner for lovers of savory-sweet combos. Buttery onions and corn combine with honey and thyme, and did you see the heavy cream in there? It’s the perfect comforting dish to spoon alongside seared steak and blanched green beans, or roasted chicken and juicy salt-sprinkled tomatoes. Taking the time to purée some of the corn gives this dish its generous body, while the thyme and honey draw out the corn’s sweetness. 3 Surprising Ways to Use Cream-Style Corn Ingredients 3 tablespoons unsalted butter 1 small yellow onion, finely chopped (about 1¼ cups chopped) 3 cups frozen corn kernels (from a 14.4-oz bag) ¼ cup heavy whipping cream 1 tablespoon honey 2 teaspoons fresh thyme leaves 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper Directions Melt butter in a large skillet over medium. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in corn and ½ cup water. Cover and cook 10 minutes. Stir in cream, honey, thyme, salt, and pepper, and then transfer half the corn mixture to a blender. Remove the center piece of the blender lid, secure the lid, place a clean towel over opening, and then process until smooth, about 1 minute. Add purée back to the skillet and cook over medium, stirring occasionally, until thickened and heated through, about 5 minutes. Print