A spicy and sweet corn recipe with homemade honey butter infused with hot honey, garlic, and fresh herbs. Plus how to cook corn on the cob perfectly every time and food storage tips.
Add 1 stick of butter, 2 cloves of garlic, ½ teaspoon minced oregano, 1 tablespoon minced parsley, and 2 tablespoons of hot honey to a mixing bowl. Mix until all of the ingredients are thoroughly combined. Check out my food hack for cooking with fresh herbs .
How to store garlic: a bulb of garlic, once the seal on the bulb has been broken, it is best to use that garlic up quickly. It will only keep fresh for about a week. You can make the garlic last for months by storing it in vinegar in the refrigerator. Never oil!
How to store fresh herbs: for leftover oregano and parsley, store it like cut flowers. Trim the stems and place them in a few inches of water in the fridge. Change the water as needed.
Transfer the mixture to a small bowl or ramekin, cover, and refrigerate for about an hour, until spread just firms up.
How to store corn: Buy the freshest corn you can. As soon as corn is picked, the kernels dry out and get tough and the sugars convert to starch. Corn contains proteins called prolamins, whose bitterness becomes more pronounced as the sugar concentration declines. Refrigeration helps slow this down but I wouldn’t keep corn longer than three days in the fridge.
The easiest way to husk corn (or shuck corn) is to trim off the stem-side of the corn at the girthiest spot. Microwave the corn for about 30 seconds, more if doing more than one at a time. Then carefully squeezing the ear from the other side, the corn will slide right out from the silk and husk. Here’s my video on how to husk corn for more details.
For tender and juicy corn, cook it in a hack sous vide method. Bring at least 4 quarts of water to a boil. Do not add salt as it makes the kernels tough. You can add a little sugar to sweeten up ears of corn that aren’t as fresh. It will mask any developed bitterness.
Add the 2 jalapenos to the boiling water. Add the 6 ears of corn.
Turn off the heat, cover the pot, and let stand for at least 10 minutes to cook and up to 30 minutes. Remove corn.
Spread the hot honey & garlic butter over each ear of corn. Top off with any remaining chopped parsley. Eat immediately.