Ingredients:
4 cups fresh or frozen corn kernels (about 4 ears of corn or 2 cups frozen corn)
4 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon olive oil (or vegetable oil)
1 clove garlic, minced
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
2 tablespoons fresh parsley, chopped (optional, for garnish)
Optional: a pinch of red pepper flakes or smoked paprika for added flavor
Instructions:
1. Prepare the Skillet:
Heat the olive oil in a large skillet over medium heat.
2. Cook the Corn:
Add the corn kernels to the skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the corn starts to develop a slight char and becomes tender. If using frozen corn, cook until it is heated through and starts to brown slightly.
3. Add Garlic:
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, or until fragrant.
4. Make the Honey Butter:
In a small bowl, mix the butter and honey until well combined.
5. Combine Ingredients:
Reduce the heat to low and stir the honey butter mixture into the cooked corn. Mix until the butter is fully melted and the corn is evenly coated.
6. Season:
Season the corn with salt and pepper to taste. If desired, add a pinch of red pepper flakes or smoked paprika for a bit of extra flavor.
7. Garnish and Serve:
Remove from heat and garnish with chopped parsley if desired.
Serve warm.