Name: Honey Butter Corn
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil; 6 ears corn, kernels cut from cobs (4½ cups); 3/4 teaspoon table salt; 1/2 teaspoon pepper; 3 tablespoons unsalted butter, cut into 3 pieces; 2 tablespoons honey; 1 tablespoon fresh thyme leaves

Why This Recipe Works

For a new take on this summertime staple, we started by stripping the kernels from six ears of freshly husked corn, which yielded about 4½ cups, enough to serve four people. We toasted the kernels in a nonstick skillet to develop more complex nutty taste and then stirred in butter for richness and even more nutty, creamy flavor. Fresh thyme leaves added savoriness to the dish, and a touch of honey brought it together by gently accentuating the corn's sweetness.

Before You Begin

We prefer fresh corn in this recipe, but you can substitute 4½ cups of thawed frozen corn, if desired.

Instructions

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, salt, and pepper and cook, stirring occasionally, until tender and spotty brown, 8 to 10 minutes.

Off heat, stir in butter, honey, and thyme until butter is melted and mixture is combined, about 30 seconds. Serve.