serves four
Sweet, crisp kernels basted in thyme-infused brown butter … You could seriously eat this stuff for dessert. It’s hard to beat fresh corn on the cob, but this skillet corn gives it a run for its money.
3 tablespoons unsalted butter
Kernels from 4 ears of sweet corn
¼ teaspoon fine sea salt
Dash of freshly ground black pepper
1 tablespoon fresh thyme leaves
In a skillet with a light-colored bottom (so you can see the color of the butter as it changes), melt the butter over medium-low heat. Watch the butter closely and swirl the pan occasionally. The butter will foam and gradually change color to a golden brown. When you see light brown specks in the bottom of the skillet and the butter takes on a nutty, toasted scent (it’s easy to burn it at this point—be careful), add the corn, salt, and pepper.
Cook and stir for 5 minutes, or until the corn is tender. Sprinkle with fresh thyme and serve hot.