Ingredients:

  • 4 cups (600g) sweet corn kernels
  • 3 tbsp (42g) salted butter
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Prepare the kernels: If using canned corn, drain thoroughly in a colander and rinse with cold water. If using frozen corn, use directly from the freezer.
  2. Place a large non-stick skillet over medium-high heat and add the corn kernels to the dry pan. Stir frequently for 5–7 minutes until kernels are vibrant yellow and moisture has evaporated.
  3. Reduce heat to medium-low and add the salted butter. Stir constantly until the butter is fully melted and the corn is coated in a glossy sheen. Remove from heat immediately.
  4. Stir in the salt, black pepper, and lemon juice to balance the richness of the butter.