Ingredients:

  • 4 cups (600g) frozen sweet corn
  • 1 tbsp (15g) unsalted butter
  • 3 tbsp (42g) unsalted butter
  • 2 tbsp (42g) honey
  • 1/4 tsp (1.5g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (3g) fresh parsley, finely chopped
  • 1 tsp (5g) lemon juice

Instructions:

  1. Place a 12 inch heavy bottomed skillet over medium heat. Note: Preheating the pan ensures the butter doesn't just soak in.
  2. Melt 3 tbsp (42g) of butter and 2 tbsp (42g) of honey together, stirring constantly for 1-2 minutes until the mixture bubbles and smells nutty.
  3. Add the 4 cups (600g) of frozen sweet corn to the skillet.
  4. Increase heat to medium high and stir frequently for 7-10 minutes until the moisture evaporates and the kernels turn a vibrant, glossy gold.
  5. Reduce heat to low. Note: This prevents the garlic powder from scorching.
  6. Stir in the 1/4 tsp (1.5g) garlic powder, 1/2 tsp (3g) kosher salt, and 1/4 tsp (1g) cracked black pepper.
  7. Stir in the final 1 tbsp (15g) of unsalted butter until it melts into a velvety sheen.
  8. Remove from heat.
  9. Fold in the 1 tbsp (3g) of fresh parsley and 1 tsp (5g) of lemon juice.