Burnt Buttered Corn is perfectly flavored with the pairing of nutty caramelized butter, fresh thyme, and the sweetness of corn. Perfect with roasts or meat pies.
Burnt Buttered Corn
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Serves: 4 servings
- 3 ears corn, shucked or one bag frozen corn niblets
- 4 Tablespoons butter
- 4 sprigs lemon thyme
- coarse sea salt
- freshly ground black pepper
- 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. If using frozen niblets, just place in a bowl and microwave for 1 minute until defrosted. Transfer kernels and juice to a bowl. Repeat with remaining corn.
- Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in 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.
- Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.