Equipment Needed
- A large skillet (I use a 10-inch cast iron or stainless steel)
- A sturdy wooden spoon or silicone spatula
- Measuring spoons and cups
- A small bowl for mixing (optional, but handy)
Step-by-Step Instructions
First, get your skillet nice and warm over medium heat. Don’t rush this by cranking the heat to high—you want to melt the butter, not burn it. I add the two tablespoons of butter and let it foam and bubble slightly, which releases its nutty flavor. This is when my kitchen starts to smell incredible. Once it’s melted, I immediately add all the corn. If you’re using frozen corn, listen for that great, aggressive sizzle as it hits the pan. That’s the sound of flavor developing. I let the corn cook, stirring occasionally, for about 5-7 minutes. You’re looking for some of the kernels to get little golden-brown spots. I learned the hard way that if you stir it constantly, you steam the corn instead of sautéing it, and you’ll miss out on that delicious toasted flavor.
Now, for the magic. I push the corn to the sides of the skillet a bit, creating a little well in the center. Into that well, I drizzle the honey. Let it heat for just 15-20 seconds—this helps it thin out and mix seamlessly. Then, I pour in the heavy cream, and add the garlic powder and smoked paprika right over the top. This is the moment it all comes together. I start stirring everything vigorously, coating every single kernel in the now-bubbling, golden-hued sauce. The sauce will look a bit loose at first, but have faith.
Here’s the most important step: let it simmer. I reduce the heat to medium-low and let the corn mixture bubble gently for another 3-5 minutes. Do not walk away. This simmering time is non-negotiable; it’s when the cream reduces slightly and the sauce thickens from a watery liquid to a beautiful, glossy coat that clings to the corn. I taste it here and season with salt and pepper. The salted butter usually does the job, but I almost always add a few cracks of black pepper.(See the next page below to continue…)