Buzzworthy sides Recipe

Cook the corn

Heat a large skillet over medium heat. Add 2 tablespoons butter and allow it to melt and foam. Add the fresh corn kernels and sauté, stirring occasionally, until they are tender and begin to show a little color, about 6–8 minutes.

Finish with honey and herbs

Reduce heat to low. Stir in the remaining 2 tablespoons butter and the honey until melted and glossy. Add the chopped parsley, sliced chives, lemon juice, salt, and black pepper. Toss to combine and heat through for 1 minute. Taste and adjust salt/pepper. Keep warm until serving.

Prepare the brine: In a small saucepan combine apple cider vinegar, water, sugar, and kosher salt. Add red pepper flakes, whole peppercorns, and bay leaf. Heat over medium until sugar and salt dissolve and the mixture just comes to a simmer, about 3–4 minutes. Remove from heat.

Pack and cool: Place the thinly sliced red onions into a clean jar or bowl, then pour the hot brine over the onions, pressing them down so they're submerged. Let cool to room temperature (about 30 minutes), then cover and refrigerate at least 1 hour before serving for a quick pickle; best after 4 hours. Store refrigerated up to 2 weeks.

Preheat and toss

Preheat the oven to 425°F (220°C). In a large bowl, toss the halved fingerling potatoes with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated.

Roast until golden

Arrange the potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, until the undersides are golden-brown and the potatoes are tender when pierced with a fork.

Add Parmesan and thyme

Remove the pan from the oven and sprinkle the grated Parmesan evenly over the potatoes, along with the fresh thyme leaves. Return to the oven for 5–7 minutes more, until the cheese melts and forms a crispy crust. If necessary, broil 1–2 minutes to deepen browning—watch closely to avoid burning.

Rest and season

Let the potatoes rest on the sheet for about 3 minutes, then transfer to a serving dish. Taste and adjust seasoning with additional salt or pepper if desired.

Make the aioli: In a small bowl whisk together mayonnaise, minced garlic, lemon zest, lemon juice, salt, and black pepper until smooth. Taste and adjust acidity or salt if needed. Chill briefly if desired.

Serve: Spoon the aioli into a small bowl and serve alongside the hot Parmesan potatoes for dipping.