Ingredients:

  • 4 cups sweet corn kernels (approx. 5-6 ears or frozen)
  • 3 tbsp unsalted European-style butter
  • 1 tbsp avocado oil
  • 2 tbsp heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp honey
  • 1 tbsp fresh chives, finely snipped
  • 1 pinch smoked paprika

Instructions:

  1. Shuck the fresh corn and remove every bit of the silk. Stand the cob upright in your large bowl setup and slice downward to remove kernels. Use the back of your knife to scrape the 'corn milk' from the cob into the bowl. Note: This milk is pure flavor and starch.
  2. Heat the oil. Place a 12 inch heavy bottomed skillet over medium high heat with the avocado oil. Wait until the oil is shimmering and just starting to whisps of smoke.
  3. The initial sear. Add the corn in a single, even layer. Do not crowd the pan; if your skillet is small, work in two batches.
  4. Wait for it. Let the corn sit undisturbed for 2–3 minutes. Bake 3 mins until the bottom kernels are golden and slightly charred. Resist the urge to stir!
  5. The butter melt. Add the butter to the center of the pan. As it melts and starts to foam, toss the corn vigorously to coat every single kernel.
  6. Lower the temperature. Drop the heat to medium. This prevents the sugars from burning as we move into the creamy phase.
  7. Create the glaze. Stir in the heavy cream, kosher salt, black pepper, and honey.
  8. The final reduction. Continue to cook for another 1-2 minutes until the cream reduces into a thick, glossy glaze that coats the back of a spoon.
  9. The garnish finish. Remove from heat and stir in the freshly snipped chives and that pinch of smoked paprika.
  10. Check the seasoning. Taste one kernel. If it needs more pop, add a tiny pinch of salt before serving immediately while the glaze is velvety.