Fresh Summer Corn Sautéed in Wildflower Honey Butter


I had every intention to use the fresh ears of corn I had inside of something. A cornbread sounded good, a muffin sounded better and a corncake made me excited. As I cut the corn off the cob and tasted its sweet, crunchy kernels, I decided not to hide it at all. I instead used the corn in its purest form. I made honey butter with my favorite raw honey. I thought I would top whatever the corn turned into with it but instead it became its partner. Coated and warmed around the kernels like a blanket.




 This week was way more exciting than last week. I won a Food52 contest this week. On their instagram they announced a contest called “F52 Brigade”. They wanted you to post a photo of a dinner party you hosted. They ended up picking mine. I love to host a party. I have so much fun with the planning. They are sending me a package from their shop with things to style a Food52 dinner party, and the photos I take they will use on their site I think. I am not 100% sure about anything, all I know is that I’m very excited. I’m going to be hosting a dinner at my house on the 26th. I have been planning the menu all week and will continue to until the last-minute, I’m sure. I special ordered my meat this morning, so at least I’m on top of something. Most importantly, I finally went to my first farmer’s market of the season!!!! Are you guys happy for me? I got gorgeous heirloom tomatoes. There was a lot of food. I ate a salted caramel donut, sweet corn ice cream, mussels, sweet strawberries, french fries, and an almond croissant. I bought a baguette yesterday and melted dark chocolate on it this morning. Pain Au Chocolat is the best breakfast you could ever have—Trust me.




Fresh Summer Corn Sautéed in Wildflower Honey Butter

Serves 4

  • 4 ears of corn on the cob
  • 1 1/2 tablespoons of honey butter (recipe below)
  • pinch of salt and pepper
  1. Take the husks off the corn. Cut the kernels off the cob. You should have about 3 cups of corn.
  2. Melt the butter in a saute pan. Add the corn, salt and pepper. Saute on medium-low for about 10 minutes. Adjust salt and pepper. Drizzle with honey and serve warm.

Wildflower Honey Butter

  • 1/2 stick of good salted butter, softened
  • 1 tablespoon of raw wildflower honey
  1. In a bowl, mix together softened butter and honey until well blended. Keep refrigerated until ready to serve.

4 thoughts on “Fresh Summer Corn Sautéed in Wildflower Honey Butter

  1. mama finn

    Hollie! I have four fresh ears of corn in my fridge from my CSA box! Totally doing this tonight! (are you and my fridge secret friends?)

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