BROWN BUTTERED CORN

BROWN BUTTERED CORN image

Yield 4 servings

Number Of Ingredients 6

3 ears corn, shucked
4 tablespoons butter
4 sprigs thyme, preferably lemon thyme
Coarse sea salt
Freshly ground black pepper
Chopped fresh soft herbs (basil, mint, parsley, cilantro), optional

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.