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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No. 13 / Summer 2020
From Issue
