June 1, 2020

Hot Honey Butter Bath Corn on the Cob

By edible MAINE Staff

Feature Image by Derek Bissonnette

Once the corn is cooked, save the cooking liquid to use as the base of a lobster or clam chowder.

Print Recipe

Makes

servings

Ingredients

6 ears of corn shucked
1 cup cream
½ cup unsalted butter
½ cup Maine honey
½ to 1 teaspoon Aleppo pepper flakes
1 teaspoon kosher salt

Instructions

Fill a large pot with 4 cups water. Bring to a boil over medium-high heat.
Add cream, butter, honey, Aleppo pepper flakes, and salt. Carefully add the corn and reduce the heat to medium low.
Simmer for 8 minutes.
Use tongs to remove the corn from the bath and serve immediately.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.