Brown Buttered Corn
- 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
- 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.
corn, butter, thyme, salt, freshly ground black pepper, fresh soft herbs
Taken from www.epicurious.com/recipes/member/views/brown-buttered-corn-50040083 (may not work)