Corn is in season! Oh yes, it's time to get the best of it. This simple recipe with homemade browned butter can make a perfect Halloween party side dish or snack. Also, it's a good way to learn something new.
Have you ever made brown butter before?
It might seem complicated when you see a large paragraph in the instructions below (I like to make it clear), but all it needs is only 10 minutes of your time and attention. Whatever extra amount you will be left off with after finishing that sweet corn can be used for cooking. Nutty taste of brown butter will add more flavour to your veggies, omelette and etc. so it's a useful technique to learn for your future culinary experiments.
Fresh corn at its best - dressed with simple, but high quality ingredients.
CORIANDER + PARSLEY + MALDON SEA SALT
Serves 4 as a side dish or snack | Hands on time: 15 minutes | Total time: 25 minutes
- 2 corns on the cobb
- a few drops of neutral tasting oil
- a bunch of fresh coriander
- a bunch of fresh parsley
- butter, unsalted
- maldon sea salt
PREP CORN: Preheat oven to 180°C (fan) or 200°C (no fan). In the meantime remove corn leaves and silk, rub corn with just a touch of oil and set aside.
COOK CORN: Place corn on a wire rack in the oven with a baking tray underneath to catch any drops of oil. Cook for approximately 15 minutes or until golden in colour.
BROWN THE BUTTER: In the meantime, make the brown butter. Place a generous amount of butter (e.g. 80 g) in a small saucepan, turn on the heat and melt it, stirring to make sure that butter melts as evenly as possible. After a minute or so it will start foaming as water evaporates and milk protein will turn into solid residue on the bottom of your saucepan. Continue cooking on lower heat. Butter will turn yellow, then deep golden and eventually amber. That's when you will start to smell the nuttiness of the butter, which means it is done. At this point your butter should be transparent amber, with dark milk protein solids on the bottom and some foam on top. Remove foam using a spoon and then pour the clear butter into a heatproof bowl through a mesh sieve. Discard of burnt milk protein solids.
CHOP HERBS: Finely chop a generous amount of fresh coriander and parsley.
SERVE: Place corn in a serving dish, drizzle some brown butter on top, sprinkle generously with fresh herbs and maldon sea salt. Cut in half for easier sharing.
NOTE: Be careful not to burn the butter. Keep an eye on it during cooking & stir occasionally to scratch off any milk solids from the bottom of a saucepan.
HOW DID YOU LIKE IT?
Best compliment to me is seeing other people try my recipes. If you make it, please let me know what you think by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram. I'd love to hear your thoughts!