Description
Quick and easy side dish bursting with flavor. Fresh corn kernels cooked in a rich honey butter sauce until tender and slightly caramelized.
Ingredients
Scale
- 6 ears of fresh corn, shucked
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup honey
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons chopped fresh chives, for garnish (optional)
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Prepare the Corn: Shuck the corn by peeling back the outer green husks and removing all the silky threads.
- Cut the kernels off the cob. Stand the ear of corn upright on a cutting board (or in a bundt pan for stability). Using a sharp knife, carefully slice downwards, removing the kernels in strips. Repeat until all kernels are removed from all six ears of corn.
- Make the Honey Butter: In a medium-sized bowl, combine the softened butter and honey.
- Using a fork or a whisk, cream together the butter and honey until they are light and fluffy.
- Add the salt and pepper. Mix to distribute the seasonings evenly. Taste and adjust salt and pepper to your liking.
- Cook the Corn: Place a large (10-12 inch) cast iron skillet over medium heat.
- Add the honey butter mixture. Let it melt completely, swirling it around to coat the bottom of the skillet.
- Add the corn kernels to the skillet. Spread them out in an even layer.
- Cook the corn, stirring occasionally, for about 10-15 minutes, or until it is tender and slightly browned.
- Keep stirring the corn every few minutes to prevent it from sticking to the bottom of the skillet and to ensure that it cooks evenly. If the honey butter starts to burn, reduce the heat slightly.
- Once the corn is tender and browned to your liking, remove the skillet from the heat.
- Serve: Carefully transfer the honey butter skillet corn to a serving dish.
- Garnish with chopped fresh chives and parsley, if desired.
- Serve immediately.
Notes
- Spice it up: Add a pinch of red pepper flakes to the honey butter for a little bit of heat.
- Add cheese: Sprinkle some crumbled cotija cheese or feta cheese over the corn before serving for a salty and tangy twist.
- Use different herbs: Experiment with different herbs, such as thyme, rosemary, or basil, to add a unique flavor to the corn.
- Grill the corn first: For an extra smoky flavor, grill the corn on the cob before cutting off the kernels.
- Make it vegan: Use vegan butter and maple syrup instead of honey for a vegan version of this recipe.
- Add bacon: Cook some bacon until crispy, crumble it, and add it to the corn for a savory and smoky flavor.
- Don’t overcrowd the pan: If you are making a large batch of corn, it’s best to cook it in batches to avoid overcrowding the pan. Overcrowding the pan will lower the temperature and prevent the corn from browning properly.
- Use fresh corn: This recipe is best with fresh corn on the cob. Frozen corn can be used in a pinch, but it won’t have the same sweetness and flavor.
- Adjust the sweetness: If you prefer a less sweet corn, reduce the amount of honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes