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.
LOVE READING
edible MAINE?
You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
LOCAL FOOD NEWS,
SEASONAL RECIPES
AND EVENTS
DELIVERED FRESH
TO YOUR INBOX
Join the edible MAINE community!
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.
No. 13 / Summer 2020
From Issue