Ingredients
Scale
- 4 cups frozen sweet corn kernels (or fresh, cut from 6-8 ears)
- 1/2 cup unsalted butter
- 1/4 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons honey (adjust to taste)
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh chives, finely chopped, for garnish (optional)
Instructions
- In a large skillet or saucepan, melt the unsalted butter over medium heat until completely liquid.
- Add the frozen sweet corn kernels to the melted butter. Stir well to coat all the corn.
- Cook the corn, stirring occasionally, for 5-7 minutes, or until the corn is heated through and tender-crisp.
- Reduce the heat to low. Pour in the heavy cream and stir to combine. Allow it to gently simmer for 2-3 minutes, letting the sauce slightly thicken.
- Remove the skillet from the heat. Drizzle in the honey, then sprinkle with sea salt and black pepper. Stir thoroughly until all ingredients are evenly incorporated and the honey is fully melted into the creamy sauce.
- Taste and adjust seasoning if necessary. If desired, garnish with fresh chopped chives before serving hot.
Notes
For a brighter flavor, add a squeeze of fresh lime juice at the very end. You can use fresh corn instead of frozen; simply increase cooking time slightly until tender. To make it dairy-free, use a plant-based butter alternative and full-fat coconut milk (canned, not refrigerated beverage) or a plant-based heavy cream. This dish reheats well in the microwave or on the stovetop over low heat, adding a splash of milk or cream if it appears too thick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop Simmer
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 serving (about 3/4 cup)
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg