Recipe by

Hot Honey Butter Bath Corn on the Cob

Serves 6

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

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

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.

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