Honey Butter Corn
Why This Recipe Works
For a new take on this summertime staple, we started by stripping the kernels from six ears of freshly husked corn, which yielded about 4½ cups, enough to serve four people. We toasted the kernels in a nonstick skillet to develop more complex nutty taste and then stirred in butter for richness and even more nutty, creamy flavor. Fresh thyme leaves added savoriness to the dish, and a touch of honey brought it together by gently accentuating the corn's sweetness.