Brown Buttered Corn
I haven’t posted a recipe in awhile, so here’s a great one…
This Brown Buttered Corn side dish originally came from The New York Times (September 5th, 2007). The recipe was meant to coincide with the last of the wonderful fresh Farmers Market corn. Of course, those sweet, crunchy ears are a distant memory now and even though this dish is better with freshly shucked corn right off the cob, the frozen Green Giant stuff is still perfectly fantastic.
I love this dish because it quite literally takes 10 minutes to make in one pan and it is simple enough for picky eaters and sophisticated enough for your resident food snob – but be prepared to make a lot of it. We had 6 of our neighbors over for dinner Saturday night and the corn was such a hit, I had to go back in the kitchen mid-dinner and make another batch. Which is kind of cool actually, when people like something so much you have to go back and make more on the spot. And the kids pounded it, which is also satisfying on a Mommy level. So, make more. You can always keep it for lunch the next day…but trust me, there won’t be any left.
Here is the recipe adapted from The Times (with my notes). Their recipe makes for 4 people, but they must be stick people who don’t love corn. I tripled it for our kitchen supper on Saturday.
Brown Buttered Corn
3 ears corn, shucked (or a package of frozen corn without sauce)
4 tablespoons butter (be generous)
4 sprigs thyme, preferably lemon thyme (you can also use rosemary or a rosmary/thyme combo. Both worked well.)
Coarse sea salt (whatever salt you have will be just fine)
Freshly ground black pepper
If you are a glutton for punishment and are using shucked corn. Here’s what to do:
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. Transfer kernels and juice to a bowl. Repeat with remaining corn.
If you are sane and using the Jolly Green Giant. Here's what to do:
1. Open bag of corn.
2. Melt butter in a saucepan; add thyme and/or rosemary. Let butter cook until you see golden brown specks in bottom of pan, about 5 minutes. The key is getting the butter nice and nutty tasting. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let the corn cook until tender, about 5 minutes.
3. Remove any annoying little branches, add more salt and pepper if desired, and serve hot, alone or as a side dish.
Let me know what you think….