Ingredients:

  • 4 cups (600g) frozen corn kernels
  • 1 tbsp (15g) unsalted butter
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (42g) honey
  • 1/2 tsp (2g) garlic powder
  • 1 tbsp (4g) fresh parsley
  • 1 tsp (2g) lemon juice

Instructions:

  1. Place your skillet over medium-high heat and add 1 tbsp (15g) of butter. Once the butter begins to foam and brown slightly, add the corn kernels, spread them in an even layer, and let them sit undisturbed for 2-3 minutes until golden-brown charred spots develop.
  2. Stir in the salt, pepper, and garlic powder. Continue to sauté for another 3-4 minutes, stirring occasionally, until the corn is heated through and moisture has evaporated.
  3. Reduce the heat to medium. Add the remaining 2 tbsp (28g) of butter and 2 tbsp (42g) of honey. Stir constantly for 1-2 minutes as the honey bubbles and emulsifies with the butter to create a glossy glaze. Remove from heat immediately.
  4. Fold in the chopped parsley and a squeeze of lemon juice to balance the richness of the butter.