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    Brown Buttered Corn

    clock-icon15 minutes
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    Author
    Pixicook editorial team

    A rich and flavorful dish featuring corn kernels sautéed in browned butter with aromatic thyme.

    Ingredients for Brown Buttered Corn

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Corn Kernels, Fresh, removed from cob

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Fresh Thyme Sprigs

    each

    Substitute chevron-down

    Coarse Sea Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Brown Buttered Corn

    1. Prepare the Corn

    Carefully remove the kernels from the cobs using a sharp knife, slicing them over a bowl to catch every bit.

    2. Brown the Butter

    Melt the butter in a saucepan over medium heat and add the thyme sprigs. Watch for golden brown specks to appear and for a nutty aroma to develop, indicating the butter has browned, about 5 minutes.

    3. Cook the Corn

    Once the butter is browned, add the corn kernels to the saucepan. Stir well to coat the kernels in the butter. Season with coarse sea salt and freshly ground black pepper to taste. Cover the saucepan with a lid and cook for another 5 minutes until the corn is tender.

    4. Finish and Serve

    Remove the thyme sprigs from the dish. Stir the corn to evenly distribute the seasoning and, if desired, garnish with additional chopped fresh herbs before serving.


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