Ingredients:

  • 3 cups (450g) sweet corn kernels
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (15ml) whole milk
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Prepare the kernels: Slice kernels from the cob (scraping the milk), or rinse and drain canned corn thoroughly. Frozen corn can be used without thawing.
  2. Place a 12-inch skillet over medium heat and melt the butter until it begins to foam and smells nutty.
  3. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until golden edges form.
  4. Stir in the milk, salt, and pepper. Toss constantly for 3–5 minutes until the liquid reduces into a velvety glaze.
  5. Remove from heat and stir in the lemon juice immediately before serving.