Skillet-Blistered Buttered Corn

By Sprig Originals ✓ · cooked up in Sprig

Frozen corn is the secret here: it goes into a ripping-hot skillet dry, drives off its moisture, and picks up real browned spots before butter, a pinch of sugar, and flaky salt hit at the end. Ten minutes, one pan, and it tastes like the steakhouse side you always order.

Ingredients

• 16 oz frozen sweet corn kernels (not thawed)
• 1 tbsp neutral oil, such as canola or grapeseed

• 3 tbsp unsalted butter, cut into pieces
• 1/2 tsp granulated sugar
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 3 tbsp water

• 1 tbsp chopped fresh chives or parsley
• 1 pinch flaky sea salt, for serving

Instructions

1. Pull the corn straight from the freezer and dump it into a colander. Rinse briefly under cold water to knock off any ice crystals, then shake very well and blot the top with a paper towel. Do not let it thaw — cold, dry-ish kernels brown better than soggy warm ones.
2. Set a 12-inch cast-iron or heavy stainless skillet over high heat for 2 to 3 minutes until a drop of water skitters and evaporates on contact. Add the oil and swirl to coat.
3. Add the corn in one layer (it will hiss and steam hard — stand back). Spread it flat and then leave it completely alone for 3 to 4 minutes. Resist stirring; this is where the color comes from.
4. Stir once, spread flat again, and cook another 3 to 4 minutes until you see plenty of golden-brown and a few near-black blistered kernels. Total high-heat time is about 7 to 9 minutes. If the pan starts smoking heavily, drop to medium-high.
5. Kill the heat to medium-low. Add the water and scrape the pan for 15 seconds to lift the browned bits into the corn.
6. Add the butter, sugar, kosher salt, and black pepper. Stir and swirl for 1 to 2 minutes, until the butter melts into a glossy sauce that just coats every kernel — you want it creamy, not soupy.
7. Taste and adjust salt. Scrape into a warm bowl, scatter with chives and a pinch of flaky salt, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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