Caramelized Corn with Fresh Thyme

This is a great, simple, summery side dish, even though it takes advantage of frozen corn. It’s not hard, and there aren’t many ingredients. It’s one of those awesome, simple dishes that really is greater than the sum of its parts.

Caramelizing the corn brings out tons of great flavor, and the fresh herbs brightened and deepened the flavors. The original recipe called for mint, but I think any fresh herbs that you have on hand would work just fine. The thyme was very good, and I think basil or cilantro would be equally delicious.


Caramelized Corn with Fresh Thyme
Adapted from The Wednesday Chef

1 10-ounce package frozen premium corn (choose something extra sweet)
1 tablespoon unsalted butter
2 tablespoons minced fresh thyme
Salt

1. Defrost the corn in a colander, tossing occasionally, for about 30 minutes.

2. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the thyme and sprinkle with salt. Transfer to a serving bowl and serve while hot.

Note: I didn’t have any frozen corn on hand, so I had to use canned. I made sure to drain it really well. It worked fine. Next time, I’d try it with frozen corn, and I think it could be even better.

Tags: , ,

Leave a Reply