Ingredients
- 4 cups fresh corn (or 2 cans of sweet corn)
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: chopped fresh herbs like thyme or parsley for garnish
Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Measuring spoons
- Knife (if using fresh corn)
Step-by-Step Instructions
First, if you’re using fresh corn, start by husking the ears and removing the kernels with a sharp knife. I recommend holding the corn upright in a bowl to catch all those delicious kernels without making a mess. If you’re using canned corn, simply drain it and set it aside. Next, heat the skillet over medium heat. Add in the butter and let it melt completely, swirling the pan gently to ensure the butter coats the entire surface. Once sizzling, add in the corn. The sound is delightful! (See the next page below to continue steps…)