Best Brown Buttered Corn Recipes
BROWN BUTTERED CORN
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.
Provided by Melissa Clark
Categories vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 219 milligrams, Sugar 5 grams, TransFat 0 grams
BROWN BUTTERED CORN
Steps:
- 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 corm. 2. Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks on 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. 3. Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, granished with herbs if desired.
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