Ingredients
3 ears corn, shucked
4 tablespoons butter
4 sprigs thyme, preferably lemon thyme
Coarse sea salt
Freshly ground black pepper
Chopped fresh soft herbs (basil, mint, parsley, cilantro), optional
Preparation
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 corm.
Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks on 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, granished with herbs if desired.
