Ingredients:

  • 4 cups (600g) fresh corn kernels
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (5g) fresh parsley, finely chopped
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/4 tsp (1g) granulated sugar

Instructions:

  1. Place the corn ear vertically in a large mixing bowl. Using a sharp knife, slice downward from the top of the cob to the bottom, staying close to the cob but not cutting into it. Rotate and repeat.
  2. Place your skillet over medium-high heat and melt the butter until it begins to foam and smell nutty.
  3. Add the corn kernels in a single layer. Let them sit undisturbed for 60 to 90 seconds to develop a golden-brown crust.
  4. Stir frequently for another 3–4 minutes until the corn is tender but still retains a distinct snap.
  5. Remove the skillet from the heat immediately to prevent overcooking.
  6. Stir in the salt, black pepper, and granulated sugar. Fold in the fresh parsley just before serving.