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Sautéed Corn with Garlicky Brown Butter

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Serves 4

  • by from Fine Cooking
    Issue 118

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.

  • 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): fat g 6; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 4; Protein (g): protein g 3; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): .5; Sodium (mg): sodium mg 140; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 3;

Photo: Scott Phillips

This recipe is so easy that my cat could make it. It is everything that corn on the cob has, but you don't have to deal with the cob and the garlic butter just sends it over the top!

This 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

I 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!

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