The perfect balance of sweet, spicy and salty: toasted corn caramelises in honey and gets its creaminess from cream cheese. The best summer side for burgers and steaks.
Ingredients
- 600 g sweetcorn kernels (frozen, thawed) or the kernels from 5 fresh cobs
- 2 tbsp butter
- 1 tbsp olive oil
- 3 tbsp honey + extra for topping
- 1 small jalapeño, finely chopped (seeds removed = milder)
- ½ red pepper, finely chopped
- a pinch of smoked paprika and chilli powder
- salt and black pepper
- 75 g cream cheese (e.g. chilli)
- parsley or coriander for topping
Method
- Preheat the griddle to medium heat.
- Melt the butter and oil on the surface, add the jalapeño and pepper. Cook for 2–3 minutes until soft.
- Add the corn in an even layer. Let it cook undisturbed for 2–3 minutes so the kernels get a light toasted surface.
- Season with smoked paprika, chilli, salt and pepper.
- Drizzle the honey over and stir – let it caramelise for a moment.
- Lower the heat, add the cream cheese and stir until the corn is creamy and glossy.
- Serve finished with parsley and a drizzle of honey.
Tip: Let the corn toast undisturbed – a light char brings that grilled depth.