Ingredients:

  • 4 cups sweet corn kernels (fresh or frozen, not thawed)
  • 4 Tablespoons unsalted butter, divided
  • 1 Tablespoon olive oil
  • 2 Tablespoons runny honey
  • 1 teaspoon fresh thyme leaves
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tablespoon fresh parsley, chopped (optional garnish)

Instructions:

  1. Place a large cast iron skillet over medium-high heat and allow it to heat until very hot.
  2. Add 2 Tablespoons of butter and the olive oil to the hot pan. Once the butter is melted and foaming, add the corn kernels.
  3. Spread the corn in a single layer as much as possible. Do not stir for the first 3 minutes to allow the kernels to char slightly. Continue cooking, stirring occasionally, until the corn is tender and speckled with brown spots (about 6–8 minutes total).
  4. Reduce the heat to medium-low. Push the corn to one side of the pan and add the remaining 2 Tablespoons of butter to the empty side.
  5. Once the butter is melted, whisk in the honey and fresh thyme leaves. Let this bubble gently for about 30 seconds until fragrant.
  6. Quickly toss the corn kernels through the melted honey butter mixture, ensuring every kernel is coated. Cook for 1 final minute until glossy.
  7. Remove the skillet from the heat. Season generously with flaky sea salt and freshly ground black pepper. Garnish with fresh parsley, if using, and serve immediately.