Brown Buttered Corn Food

BROWN BUTTER SKILLET CORN

Steps:

• 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!

SAUTéED CORN WITH GARLICKY BROWN BUTTER

Steps:

• 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.

BROWN BUTTERED CORN

Steps:

• Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
• Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
• Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.

CORN WITH STEAKHOUSE BUTTER

Steps:

• Melt the butter in a small saucepan over medium heat. Add the garlic and steak sauce and remove from the heat.
• Brush the butter mixture on the grilled corn. Season with salt and pepper; sprinkle with chopped chives.

BROWN BUTTERED CORN RECIPE

Steps:

• Add butter to a medium saucepan. Heat over medium heat, stirring occassionally.
• You should be able to see the color change as it cooks. It should take about 5 minutes.
• Brown butter can burn, and it happens quickly, so keep your eyes on it, especially during those last few minutes.
• Add the minced garlic to the butter and stir until fragrant, about a minute.
• Add the two cans of corn (drained and rinsed).
• Add the salt, pepper and stir to combine.
• Cook for 5 minutes until the corn is heated through.
• Remove from heat and stir in thyme leaves.
• Serve the Brown Buttered Corn immediatetly.

MAPLE BROWN BUTTER CANDY KETTLE CORN

Steps:

• Melt the butter in a small skillet over medium heat, then cook, swirling occasionally, until nutty smelling and the solids are nicely browned, about 4 minutes. Transfer to a small bowl or measuring cup.
• Line a baking sheet with parchment paper and spray lightly with cooking spray.
• Mix the maple syrup, sugar and 1 teaspoon salt together in a small bowl.
• Put the oil and 3 or 4 popcorn kernels in a large pot (at least a 6-quart) with a lid. Cover the pot and turn up the heat to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the maple syrup mixture and the popcorn kernels; quickly stir everything together, then replace the lid.
• Cook the popcorn until the kernels begin popping, then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop, or it will burn! Uncover the pot and stir in the brown butter, pistachios and candy.
• Pour the popcorn out on the prepared parchment to cool, 15 to 20 minutes. Transfer to a serving bowl, leaving behind any unpopped kernels.

BROWN BUTTER SKILLET CORNBREAD

Steps:

• Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
• Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
• If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

RICH AND NUTTY BROWN BUTTER CORN BREAD WITH FRESH CORN

Steps:

• Preheat the oven to 375°.
• In a 9-inch oven safe skillet, melt 4 tablespoons of the butter over med-high heat.
• Add the corn and maple syrup and saute, stirring , until the corn is tender, 10-12 minutes.
• In a large bowl, sift together the flour, cornmeal, baking powder, and salt.
• In another bowl, whisk together the yogurt, egg, sugar, and baking soda.
• Gently fold the wet ingredients into the dry ones until just combined.
• Fold in the corn-butter mixture.
• Return the skillet to the heat and melt the remaining 4 tablespoons butter, tilting the pan to coat the sides completely.
• Cook the butter 2-3 minutes until pale gold with a nutty fragrance, being careful not to let get too brown.
• Take the skillet off the heat and scrape in the batter, smoothing the surface with a rubber spatula.
• Bake until the top is golden and a toothpick inserted into the center comes out clean, 25-30 minutes.
• Cut into wedges and serve.

CORN ON THE COB WITH BROWN BUTTER AND LIME

Steps:

• Break corn into halves.
• Cook corn as you normally would.
• In the meantime, In a small saucepan melt butter until it starts to turn brown.
• (this is very important, butter MUST start to turn brown).
• Cut lime into 8 pieces.
• When corn is done put into a large bowl and pur brown melted butter over it.
• When you are ready to eat, squeeze lime over you piece.

BROWN BUTTER AND HERB CORN PUDDING RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center position. Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch glass or metal baking dish with Kroger® Unsalted Butter.
• Melt the Kroger® Unsalted Butter in a large, deep skillet or pot over medium-high heat. Continue cooking for 2-4 minutes more, stirring occasionally, until the butter has turned deep golden brown in color. Turn off the heat and immediately add the shallots, parsley, sage, and thyme to the hot brown butter, stirring as they sizzle for 30 seconds.
• Add the corn to the skillet and stir to coat evenly with the butter mixture. Set aside to cool while you prepare the pudding.
• In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and pepper.
• Add the eggs, milk, heavy cream, and sour cream to a very large bowl and whisk until smooth. Slowly add the dry ingredients to the wet ingredients, whisking constantly, until the mixture is smooth, then fold in the corn mixture and 1 cup of Murray's parmigiano reggiano until evenly distributed.
• Pour the pudding into the prepared baking dish. Smooth the top, then sprinkle evenly with the remaining ½ cup Murray's parmigiano reggiano.
• Place the baking dish inside another larger baking dish. Fill the larger baking dish with hot water halfway up the sides of the baking dish with the pudding.
• Carefully transfer the pudding to the oven and bake for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and carefully remove the baking dish with the pudding from the water bath. Let cool for 5 minutes.
• Garnish the pudding with parsley, then serve.
• Enjoy!