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

Burnt Buttered Corn
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
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
  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. 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.
  2. 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.
  3. Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.


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