Brown Buttered Corn

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Brown Buttered Corn
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Makes: 4 servings adjust

Directions

Ingredients

  • 3 ears Fresh Corn, shucked

Step 1

Stand one ear of corn vertically on a cutting board or inside a large, shallow wooden bowl. Using a sawing motion, run a large knife down the ear, between the cob and the kernels, to remove kernels. Using the back of the knife, scrape the bare cob to release the corn's juices. Repeat with remaining ears. Set kernels and juices aside.

Ingredients

  • 4 tablespoons Unsalted Butter
  • 4 sprigs Fresh Thyme, preferably lemon thyme

Step 2

In a medium saucepan, melt the butter over medium heat. Add the thyme sprigs and cook, stirring frequently, until the butter turns a deep shade of amber and smells nutty.

Ingredients

  • Kosher Salt

Step 3

Add the corn kernels, their juices, and a large pinch of kosher salt, and stir well. Cover the pot. Reduce heat to medium-low and cook until the corn is tender, about minutes.

Ingredients

  • Fresh Italian Parsley, finely chopped, for serving

Step 4

Remove and discard thyme sprigs. Season to taste with salt. Serve with a sprinkling of chopped parsley.
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