Burnt Buttered Corn
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
  • 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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/burnt-buttered-corn/52064/