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
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