Herby Corn Off The Cobs In Brown Butter Sauce 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!

HERBY CORN OFF THE COBS IN BROWN BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan over a low heat. Once melted, add the garlic and turn up the heat to high until the butter starts bubbling and turning golden. As soon as the butter browns and smells biscuity, remove from the heat and transfer to a jug.
• Heat the barbecue or a griddle pan. Add the corn cobs, and keep brushing with the garlic butter every time you turn them. Once charred and cooked, remove to a board.
• Using a sharp knife, cut downwards to remove the kernels from each cob. Put all the corn in a serving dish and toss with the parsley. Coat in the remaining garlic butter and serve.

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.

CORN ON THE COB WITH BROWN BUTTER AND LIME

Steps:

• Break corn into halves.
• Cook corn as you normally would.
• In the meantime, In a small saucepan melt butter until it starts to turn brown.
• (this is very important, butter MUST start to turn brown).
• Cut lime into 8 pieces.
• When corn is done put into a large bowl and pur brown melted butter over it.
• When you are ready to eat, squeeze lime over you piece.

CORN ON THE COB WITH CUMIN BUTTER

Steps:

• Shuck corn. Bring enough water to boil in large covered pot to cover corn. Add salt, if desired. When water boils, add corn and cook, covered, about 5 minutes. Drain and serve with cumin butter.
• To make cumin butter, melt butter and stir in cumin; let stand about 5 minutes. To serve, roll corn in cumin butter, or use pastry brush to paint corn with butter.