Sweet Corn Recipe

Prepare corn

If using whole ears, shuck the corn and remove silk. Stand each ear on its flat end and carefully slice kernels off the cob with a sharp knife until you have about 3 cups. If using frozen kernels, thaw and drain any excess liquid.

Measure butter, milk, sugar, salt, pepper and any optional ingredients so they are ready to add during cooking.

Sauté corn

Heat a large skillet over medium heat. Add the butter and let it melt and foam, about 30–45 seconds. Add the corn kernels in an even layer and cook, stirring occasionally, until the corn is heated through and begins to soften, about 4–5 minutes. If you want a bit of caramelization, allow some kernels to sit undisturbed 1–2 minutes before stirring.

Add milk and seasonings

Pour in the milk, then add the sugar, salt, and pepper. Stir to combine. Reduce heat to medium-low and simmer gently, stirring frequently, until the liquid thickens slightly and coats the back of a spoon, about 5–7 minutes. This will produce a creamy texture without making a thick custard.

Finish and adjust

Taste and adjust seasoning. If using parmesan, stir it in now until melted and combined, 1 minute. If using lime juice or smoked paprika, add them now and stir. Remove from heat.

Transfer the sweet corn to a serving bowl or plate. Sprinkle with sliced chives and an additional pinch of freshly ground black pepper if desired. Serve hot as a side dish.

Leftovers can be cooled to room temperature, refrigerated in an airtight container for up to 3 days, and gently reheated on the stovetop with a splash of milk to loosen if needed.