Ingredients:

  • 4 cups (600g) corn kernels
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 2 cloves (6g) garlic, minced
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1 tbsp (15g) fresh parsley, finely chopped
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Place a 12 inch cast iron skillet over medium high heat. Add the olive oil and butter, swirling them together until the butter is melted and begins to foam. Note: The foam means the water is evaporating and the browning can begin.
  2. Pour in the corn kernels and spread them in an even layer across the pan. Let the corn sit undisturbed for 2–3 minutes until deep brown, caramelized spots appear.
  3. Stir the Skillet Corn occasionally but gently. Continue cooking until the kernels are golden brown and fragrant.
  4. Reduce the heat to medium.
  5. Stir in the minced garlic, salt, and black pepper.
  6. Cook for 60–90 seconds until the garlic smells fragrant but isn't brown.
  7. Remove the pan from the heat immediately. Note: Garlic burns fast; taking it off the heat stops the cooking process.
  8. Stir in the fresh parsley and lemon juice to finish.