You are going to be amazed at how much better a side of corn can be. With just a little enhancement, the corn transforms to the most perfect sweet and savory dish with a little heat. It’s a perfect flavor combination. The texture of the fresh corn when just cooked through is what makes this so special. The way it snaps in your mouth with the silky salty butter is next level.
Tips for the Best Sweet and Spicy Corn
- Use fresh corn. Don’t even think about canned. It’s too mushy. You might be able to get away with frozen with the right brand. Target has the best frozen corn in my opinion. But I still recommend fresh if you can find it.
- Kerrygold salted butter will elevate it. It makes a difference.
- If you aren’t sure on how much spice you can tolerate, start with 1/2 tsp cayenne and work your way up, tasting each time.
Sweet & Spicy Skillet Corn
Sweet and spicy skillet corn uses fresh corn off the cob to get that snap with each bite. The natural sweetness is enhanced with a little more sugar but balanced with salted butter and heat from cayenne pepper. We love a good sweet & salty dish around here and this one delivers.
Ingredients
- 12 Ears of corn kernels
- 12 tbsp Sticks Kerrygold salted butter (1 1/2 sticks)
- 3 tsp Kosher Salt
- 2 tbsp Sugar
- 1 1/2 tsp Cayenne
Instructions
- Cut kernels off the cob. I like to fit a small metal mixing bowl upside down inside a large metal mixing bowl. Rest the ear of corn on top of the bottom of the small bowl and cut down. This helps catch all the kernels.
- Melt butter over medium heat in a large pan. Add the corn kernels and cook for 15 minutes. Stirring often.
- Add sugar, salt and cayenne pepper halfway through the cooking process. Stir often. Taste to make sure the starch has cooked out of the corn but there is still a snap with the kernels.
Tried this recipe?Let us know how it was!