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Browned butter combines with fresh corn to create an unexpected and delicious side dish. I had every intention of making Tricia’s creamed corn last night.
However, in a moment of distraction, my butter went from melting to browned. When I tasted the corn prior to making the cream sauce, it was simply perfect.
I’m looking forward to trying Tricia’s recipe in the future; for now though, I am still grinning over this corn. Yes, it was that good.
Ingredients
- 3 tablespoons butter room temperature
- 4 ears fresh corn kernels removed from the cob
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional: tiny basil leaves for garnish *
Instructions
- In a large thick bottomed (not non-stick) skillet, over medium heat, melt the butter. Let it cook until it foams and then a few moments past that it will turn a light brown color. Be careful not to let it overcook, as burnt butter, with light brown specks that will turn black, is not at all the same.
- Add the corn to the skillet and stir to coat all the pieces. Sprinkle with sugar, salt and pepper and stir again. Cook, stirring frequently, for about 5 minutes, or until the corn is hot and still crisp. Enjoy!
- * I'm not going to lie, I really just couldn't resist adding something green to the picture!
My happy accidents don't always turn out that good! I must give this a try – thanks for the mention! I am so afraid corn will disappear soon with the drought and heat problems. I better hurry!
Don't you love it when a moment of distraction turns into something so wonderful!
What a creative idea. This is going to become an obsession with me, I can tell. I could eat that whole bowl of corn in one sitting.
Sort of like stir fried corn! Excellent!
What a great way to make corn a little more special. Brown butter does wonders, doesn't it? I would love to have this for dinner tomorrow night. Thank you for sharing! Now off to dream delicious dreams!
I've discovered too, that browned butter just takes anything to another level of great taste! And for me, being from the Midwest and corn country, the more butter the better Mary! YUM! Thanks so much for stopping by with your kind comment! Roz
I ABSOLUTELY LOVE Browned butter! My favorite preparation is over pasta with some mizritha cheese. This opens my mind to a whole new world of browned butter possibility!! 🙂
SOOOOOOOOO I made this as a side for thanksgiving, and tested it for poison tonight. NOT poison. absolutely delicious. thanks for the recipe!
Hi
Can frozen corn be used in this recipe.
It won’t taste exactly the same, but it definitely works, Jackie. Enjoy!