Ingredients:
- 4 Tbsp Unsalted Butter (for initial sauté)
- 1 large Shallot, finely diced (or 2 cloves of garlic, minced)
- 4 cups Sweetcorn kernels (fresh or thawed, dried)
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Cracked Black Pepper
- 2 Tbsp Unsalted Butter (for finishing glaze)
- 3 Tbsp Honey (runny type)
- 1/2 tsp Fresh Thyme leaves (optional)
- Pinch Flaky Sea Salt (for finishing)
- 1 Tbsp Fresh Chives, snipped (for garnish)
Instructions:
- Prep Ingredients: If using fresh corn, carefully slice the kernels off the cobs. Finely dice the shallot. Gather all remaining ingredients near the stovetop.
- Heat the Skillet: Place a heavy skillet (cast iron recommended) over medium-high heat. Allow it to preheat for 2 minutes.
- Melt Butter: Add the initial 4 tablespoons of unsalted butter to the hot skillet. Let it melt and foam slightly.
- Aromatics: Add the diced shallot. Sauté for 1–2 minutes until softened and translucent, ensuring they do not brown too much.
- Sear the Corn: Add the corn kernels, Kosher salt, and black pepper to the skillet. Turn the heat to high.
- Caramelize: Cook the corn, stirring only occasionally (every 2-3 minutes), for about 6–8 minutes total. The key is allowing the corn to sit on the hot surface long enough to develop deep golden-brown or lightly charred spots.
- Reduce Heat: Once the corn is nicely coloured, reduce the heat back to medium-low.
- Add Honey and Thyme: Pour in the 3 tablespoons of honey and sprinkle in the thyme leaves (if using). Stir quickly to coat the corn evenly. Cook for just 30 seconds until the honey starts to glaze the kernels.
- Finish with Butter: Remove the skillet from the heat entirely. Stir in the final 2 tablespoons of cold unsalted butter. The residual heat will melt the butter, creating a silky, emulsified sauce.
- Taste and Adjust: Taste the corn. Adjust salt and pepper as necessary.
- Garnish and Serve: Transfer the corn immediately to a serving dish. Sprinkle generously with snipped fresh chives and a pinch of flaky sea salt.