Ingredients
3 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
4 cups corn kernels (fresh, frozen, or canned, drained)
2 tablespoons heavy cream (optional for added creaminess)
1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
Prepare the Corn:
If using fresh corn, carefully cut the kernels off the cob.
If using frozen corn, thaw it completely and drain any excess water.
If using canned corn, drain and rinse the corn thoroughly.
Melt the Butter:
In a large skillet, melt the butter over medium heat until it’s fully melted and slightly bubbling.
Add the Corn:
Add the corn kernels to the skillet. Stir well to ensure all the kernels are coated with butter.
Cook the Corn:
Cook the corn for about 5-7 minutes, stirring occasionally, until the kernels are heated through and start to turn golden brown.
Add Honey and Seasoning:
Drizzle the honey evenly over the corn and stir to combine.
Season with salt and black pepper to taste.
For a creamier texture, stir in the heavy cream at this point.
Simmer:
Allow the mixture to simmer for an additional 2-3 minutes, letting the flavors blend together nicely.
Enjoy.