Ingredients:

  • 24 oz Frozen whole-kernel corn
  • 3 tbsp Unsalted high-quality butter
  • 2 tbsp Wildflower or Clover honey
  • 4 oz Full-fat cream cheese, cubed and softened
  • 1/2 tsp Fine sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 1 tbsp Heavy cream
  • 1 tbsp Fresh chives, finely minced
  • 1 pinch Smoked paprika

Instructions:

  1. Prep the corn. Thaw the 24 oz frozen corn completely and pat it dry with paper towels. Note: Removing excess moisture is the only way to get a true sear.
  2. Heat the skillet. Place your 12 inch skillet over medium high heat and add the 3 tbsp unsalted butter.
  3. Brown the butter. Melt the butter until it begins to foam and smells slightly nutty.
  4. Sear the corn. Add the dried corn to the skillet in an even layer. Do not stir for 3 full minutes.
  5. Develop the color. Stir the corn and let it sit for another 2 minutes until the kernels are golden charred and fragrant.
  6. Add the sweetener. Pour in the 2 tbsp honey and stir constantly for 1 minute until the honey bubbles and coats the corn.
  7. Incorporate the cream cheese. Reduce heat to medium low and add the 4 oz cubed cream cheese, 1/2 tsp salt, and 1/2 tsp black pepper.
  8. Melt the sauce. Stir gently until the cream cheese is fully melted and velvety.
  9. Finish with cream. Pour in the 1 tbsp heavy cream and the pinch of smoked paprika. Stir for 30 seconds to combine.
  10. Garnish and serve. Remove from heat and fold in the 1 tbsp fresh chives. Serve immediately while the sauce is at its silkiest.