Brown Buttered Corn

1. Prepare Corn Kernels

Remove the kernels from the shucked ears of corn, letting them fall into a bowl along with any escaped juices.

2. Brown the Butter

Melt the butter in a saucepan over medium heat, add the thyme sprigs, and continue to cook until the butter turns golden brown with a nutty aroma.

3. Cook the Corn

Add the corn kernels and juices to the browned butter, season with coarse sea salt and freshly ground black pepper, cover with a lid, and cook until tender, about 5 minutes.

4. Finish and Serve

Remove the thyme sprigs, adjust seasoning if necessary, and optionally garnish with chopped fresh herbs before serving.