spoon, then stir it back into the whole kernels. If you don’t have frozen corn, you can use well-drained canned corn; just be sure to pat it dry with a clean towel so excess liquid doesn’t thin the glaze.
In late summer, fresh corn cut from the cob is wonderful—plan on about 4–5 ears to yield 3 cups of kernels, and cook a minute or two less since fresh kernels stay tender. For food safety, keep the corn refrigerated within two hours of cooking and store leftovers in a covered
