Brown Buttered Corn
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3ears corn, shucked
- 4tablespoons butter
- 4sprigs thyme, preferably lemon thyme
- Coarse sea salt
- Freshly ground black pepper
- Chopped fresh soft herbs (basil, mint, parsley, cilantro), optional
Nutritional analysis per serving (4 servings)
174 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 221 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn’s juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
- Step 2
Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
- Step 3
Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.
Private Notes
Comments
My family has made a Texas version of this for the last 50 years. In place of the butter we use bacon drippings and we add a few dashes of Tabasco Louisiana Hot Sauce to taste or your favorite hot sauce. A delicious twist with a little heat and a rustic touch! We call it Fried Corn and always use a cast iron skillet to prepare.
I assume you're instructed to halve each ear of corn to minimize the dreaded "kernel bounce". Instead, leave the stalk at the end of the ear as a handle. Fold a clean terrycloth towel into quarters, hold the whole cob vertically in the center by the handle, and slice downward. The thicker the cushion, the fewer bouncing kernels! Empty each ear's worth of corn into the prep bowl before cutting the next.
Very good! The flavors of brown butter and thyme complemented the fresh corn, and it was very easy to make.
Delicious way to make corn - but most especially for the fish recipe it is linked to. I went heavy on the basil for the fresh soft herb selection (with chives and parsley) which I think was a great combination.
I assume you're instructed to halve each ear of corn to minimize the dreaded "kernel bounce". Instead, leave the stalk at the end of the ear as a handle. Fold a clean terrycloth towel into quarters, hold the whole cob vertically in the center by the handle, and slice downward. The thicker the cushion, the fewer bouncing kernels! Empty each ear's worth of corn into the prep bowl before cutting the next.
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