Description
A delightful skillet dish featuring fresh corn glazed in honey and butter, enriched with cream and topped with herbs.
Ingredients
Scale
- 4 cups fresh corn kernels (about 4 ears) or 3 cups frozen, thawed
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, room temperature
- 1 tablespoon honey
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh chives or parsley, finely chopped
- 1 teaspoon lemon zest (optional)
Instructions
- Heat a 10–12-inch skillet over medium-high heat and add the olive oil. When the oil shimmers, add the corn in an even layer. Cook undisturbed for 3–4 minutes until the undersides develop light golden-brown caramel spots.
- Stir the corn and continue to cook for 2–3 minutes more until most kernels show color. Reduce heat to medium.
- Push the corn to one side and add the room-temperature butter to the cleared space. Let it melt and foam slightly, then fold into the corn. Add the honey and Dijon mustard, stirring to coat evenly. Allow to bubble gently for 30–60 seconds.
- Pour in the heavy cream and stir until the sauce thickens to a silky ribbon that coats the kernels, about 1–2 minutes. Taste and season with salt and pepper; add lemon zest if using.
- Remove from heat and fold in chopped herbs just before serving. Adjust seasoning and finish with a small knob of butter if desired.
Notes
For a smoky-sweet profile, replace half the butter with browned butter and finish with a pinch of smoked paprika. Use fresh corn for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg