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
recipe inspired by Saving Room For Dessert
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
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!
Click here for printable recipe
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