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Sautéed Corn with Garlicky Brown Butter recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Sautéed Corn with Garlicky Brown Butter

by Jessica Bard
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

For subtle flavor, garlic cloves are briefly sautéed in butter and then removed. The butter continues to cook until it’s nutty, browned, and rich—the perfect complement for fresh corn. Serves 4

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients butter garlic sweet corn more more
2 Tbs. unsalted butter
3 large garlic cloves, smashed
2-1/2 cups fresh corn kernels (from 4 to 5 medium ears)
Kosher salt
2 Tbs. thinly sliced chives

In a 12-inch skillet over medium heat, melt the butter with the garlic. Cook until the garlic is lightly browned, about 1 minute, and then remove and discard. Continue to cook the butter until frothy with brown flecks, 1 to 2 minutes.

Add the corn and 1/2 tsp. salt and cook, stirring, for 2 minutes. Stir in the chives and serve.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 4; Protein (g): 3; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 21; Polyunsaturated Fat (g): .5; Sodium (mg): 140; Cholesterol (mg): 15; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 118 , pp. 46
July 5, 2012

user reviews

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Star Star Star Star Star by TheMomChef, 11/24/2012This is the ultimate recipe to have handy when you need a quick, last minute side. It's ready in five minutes with virtually no prep work and it's incredibly delicious. I wish there I could give it six stars. You can read my full review at Taking On Magazines: http://bit.ly/UClvD5
Star Star Star Star Star by Pielove, 7/28/2012I love recipes that seem so simple, yet produce some sort of synergistic flavor magic without much work. Fortunately, this is one of them-- the method is easy and fast, but the result is a creamy, sweet, buttery, nutty, garlicky plate of corn. My only suggestion-- don't throw away the garlic cloves-- once the corn goes in the pan, throw that garlic right back in there! Yum!