Description
Sweet corn kernels are quickly pan-fried with honey, butter, and a little jalapeño for a simple, flavorful side dish.
Ingredients
Scale
- 2 tbsp (30g) unsalted butter
- 2 tbsp (40g) honey
- ¼ cup (40g) white onion, finely chopped
- 1 small jalapeño, seeded and finely diced
- 2 cups (340g) corn kernels, from about 4 fresh cobs or one 16-oz bag frozen
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Melt the butter and honey in a large skillet over medium-high heat.
- Add the chopped onion and diced jalapeño to the skillet.
- Sauté for 2-3 minutes, stirring frequently, until the onion softens and becomes translucent.
- Stir in the corn kernels.
- Season with the salt and black pepper.
- Cook, stirring occasionally, for 4-5 minutes, until the corn is heated through and tender.
- Taste and add more salt if needed. Serve warm.
Notes
- For less heat, use only half a jalapeño or omit it completely.
- If using frozen corn, thaw it first and pat it dry to prevent excess water in the skillet.
- A squeeze of fresh lime juice at the end can add a nice brightness to the dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American