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 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!