Brown Butter Skillet Corn

Name: Brown Butter Skillet Corn
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 3 tablespoons butter (room temperature); 4 ears fresh corn (kernels removed from the cob); 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Optional: tiny basil leaves for garnish *

Recipe inspired by Saving Room For Dessert

📊 Sedang 🍽 3 porsi 👁 42

Bahan-bahan

3 porsi

3 tablespoons butter (room temperature)
4 ears fresh corn (kernels removed from the cob)
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional: tiny basil leaves for garnish *

Langkah-langkah

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!