randomstring

Lear / Ritter family wiki

User Tools

Site Tools


recipes:side_dish:brown_buttered_corn

Adapted from The New York Times

This recipe doubles beautifully. We had six people for dinner, and a double batch was just right.

  • 3 ears corn, shucked
  • 4 Tbsp. unsalted butter
  • 4 sprigs thyme, preferably lemon thyme
  • Kosher salt
  • Finely chopped Italian parsley, for serving

Stand one ear of corn vertically on a cutting board or inside a large, shallow wooden bowl. (Using a bowl helps to keep kernels from darting all over the countertop, and using a wooden bowl – such as a salad bowl – is much better for your knife than a metal one.) Using a sawing motion, run a large knife down the ear, between the cob and kernels, to remove the kernels. Using the back of the knife, scrape the bare cob to release the corn’s juices. Repeat with remaining ears of corn. Set kernels and their juices aside.

In a medium saucepan, melt the butter over medium heat. Add the thyme sprigs, and cook, stirring frequently, until the butter turns a deep shade of amber and smells nutty. Add the corn kernels, their juices, and a large pinch of salt, and stir well. Cover the pot, reduce the heat to medium-low, and cook until the corn is tender, about 5 minutes.

Remove and discard the thyme sprigs, and season to taste with salt. Serve hot, with a smattering of chopped parsley.

Yield: 4 servings

tags: vegetarian

source: http://orangette.blogspot.com/2007/09/last-hurrah-ii.html

recipes/side_dish/brown_buttered_corn.txt · Last modified: 2017/12/19 19:43 by admin

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki