Sautéed Corn with Garlicky Brown Butter
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)
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):
photo: Scott Phillips
From Fine Cooking 118
, pp. 46
July 5, 2012