Ingredients:
4 cups fresh or frozen corn kernels (thawed if frozen)
1/4 cup unsalted butter
2 tablespoons honey
1/4 cup heavy cream (or whole milk)
Salt and pepper, to taste
1/4 teaspoon garlic powder (optional)
Fresh parsley or chives for garnish (optional)
Instructions:
- Warm the Skillet:
In a huge skillet, liquefy the butter over medium heat.
Once the butter is dissolved and bubbling, include the corn kernels.
- Cook the Corn:
Sauté the corn in the butter for around 5-7 minutes, blending sometimes, until the corn begins to turn brilliant brown.
Add the garlic powder (in the event that utilizing), and mix to combine.
- Include the Nectar and Cream:
Stir in the nectar, making beyond any doubt the corn is well coated.
Pour in the overwhelming cream, and proceed cooking for another 3-5 minutes, blending as often as possible until the cream decreases marginally and the corn gets to be velvety and rich.
- Season:
Season the corn with salt and pepper to taste.
Stir everything well and expel from heat.
- Serve:
Transfer the corn to a serving dish and embellish with new parsley or chives if desired.
Optional Additions:
Bacon: Include a few fresh bacon bits for a smoky flavor.
Cheese: Blend in a few ground parmesan or cheddar for additional richness.