- 4 tablespoons butter
- 1 (16-ounce) bag frozen corn, defrosted
- 3 tablespoons white sugar or honey
- 1/3 cup heavy cream
- 1/2 teaspoon black pepper
In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.
Recipe courtesy of Sandra Lee, 2007