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
- 4 ears of corn on the cob
- 1 1/2 tablespoons of honey butter (recipe below)
- pinch of salt and pepper
- Take the husks off the corn. Cut the kernels off the cob. You should have about 3 cups of corn.
- 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
- In a bowl, mix together softened butter and honey until well blended. Keep refrigerated until ready to serve.