Recipe courtesy of Gina Neely and Pat Neely
Total:
20 min
Active:
10 min
Yield:
3 to 5 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
3 to 5 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender

In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly.

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