Brown buttered corn

SERVINGS: 4  TIME: 20 minutes

INGREDIENTS:

• 3 ears corn, shucked
• 4 tbsp margarine
• 4 sprigs thyme (preferably lemon)
• kosher salt

DIRECTIONS:

1. Stand one ear of corn vertically on a cutting board or inside a large bowl, using a sawing motion, run a large knife down the ear, to remove the kernels. Using the back of the knife, scrape the bare cob to release its juices. Repeat with the remaining corn.
2. In a medium saucepan, melt the margarine over medium heat. Add thyme and cook, stirring frequently, until the margarine turns a deep shade of amber and smells nutty.
3. Add corn kernels, their juices, and a large pinch of salt. Stir well.
4. Cover the pot and reduce heat to medium-low, cooking until corn is tender (about 5 minutes).
5. Remove and discard the thyme and season to taste with salt. Serve hot.

NOTES:

• Optional: garnish with finely sliced green onions.

SOURCE: Orangette