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.
Brown Butter Skillet Corn
- 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 *
- 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!