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Marissa Bolden

Hot Honey Creamed Corn

Hot honey creamed corn transforms fresh summer corn into a rich, silky side dish with layers of natural sweetness and gentle heat. Simmering the corn cobs in milk creates an extra creamy base while jalapeño seed infused honey butter adds just the right kick. It is the perfect balance of sweet, savory, buttery, and spicy that pairs beautifully with everything from barbecue to holiday dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 4 corn cobs shucked, kernels removed
  • 2 cups whole milk
  • 1/2 cup honey plus extra for serving
  • 4 tablespoons butter
  • 1 jalapeño seeds and membrane only
  • 1 teaspoon fine sea salt
  • 1 tablespoon cornmeal

Equipment

  • Large saucepan
  • Small saucepan
  • Whisk
  • Knife
  • Cutting Board
  • Tongs

Method
 

  1. In a large saucepan, combine the corn kernels, stripped cobs, and whole milk. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook for approximately 20 minutes, allowing the milk to reduce by half.
  2. While the corn simmers, melt the butter in a separate small saucepan. Stir in the jalapeño seeds and membrane, swirling gently. Let it infuse over low heat for 10 minutes before blending in the honey.
  3. Take the corn cobs out of the milk mixture and throw them away.
  4. Add the sea salt and pour the warm hot honey butter directly into the corn.
  5. Gently blend the corn mixture until it reaches a creamy consistency while remaining slightly chunky.
  6. Transfer the mixture back into the saucepan and whisk in the cornmeal. Simmer for an additional 2 to 3 minutes until it thickens up.
  7. Season with extra salt to taste. If the creamed corn gets too thick, simply whisk in a small splash of milk to reach your preferred texture.
  8. Drizzle with plain honey right before serving, and enjoy it warm.