Best 5 Brown Buttered Corn Recipes

BROWN BUTTER SKILLET CORN

Steps:

• 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!
• * I'm not going to lie, I really just couldn't resist adding something green to the picture!

SKILLET CHICKEN THIGHS WITH BROWN BUTTER CORN

Steps:

• Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
• Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.
• Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn't burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.
• Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.

BROWN BUTTERED CORN

Steps:

• 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.
• 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.
• Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.

SAUTEED FRESH CORN

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

BROWN BUTTER AND HERB CORN PUDDING RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center position. Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch glass or metal baking dish with Kroger® Unsalted Butter.
• Melt the Kroger® Unsalted Butter in a large, deep skillet or pot over medium-high heat. Continue cooking for 2-4 minutes more, stirring occasionally, until the butter has turned deep golden brown in color. Turn off the heat and immediately add the shallots, parsley, sage, and thyme to the hot brown butter, stirring as they sizzle for 30 seconds.
• Add the corn to the skillet and stir to coat evenly with the butter mixture. Set aside to cool while you prepare the pudding.
• In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and pepper.
• Add the eggs, milk, heavy cream, and sour cream to a very large bowl and whisk until smooth. Slowly add the dry ingredients to the wet ingredients, whisking constantly, until the mixture is smooth, then fold in the corn mixture and 1 cup of Murray's parmigiano reggiano until evenly distributed.
• Pour the pudding into the prepared baking dish. Smooth the top, then sprinkle evenly with the remaining ½ cup Murray's parmigiano reggiano.
• Place the baking dish inside another larger baking dish. Fill the larger baking dish with hot water halfway up the sides of the baking dish with the pudding.
• Carefully transfer the pudding to the oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and carefully remove the baking dish with the pudding from the water bath. Let cool for 5 minutes.
• Garnish the pudding with parsley, then serve.
• Enjoy!