One of Noah’s favorite foods right now is corn. When I ask him what he wants for lunch it’s always tacos, pizza or corn. He indeed is his father’s son!
Although we all like corn, it can get a little old after awhile so I am always looking for ways to change it up. We of course love Sweet Corn Cake, Corn Casserole and Smoked Corn but I was in need of a simple and quick weeknight side. When I came across this Brown Butter Corn I knew it would be a winner in our house. What’s better than fresh, buttery corn?
- 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 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!