Sautéed Corn with Garlicky Brown Butter

By ebdonahue

Ingredients

• 2 tablespoons unsalted butter
• 3 large garlic cloves, smashed
• 2-1/2 cups fresh corn kernels (from 4 to 5 medium ears)
• Kosher salt
• 2 tablespoons thinly sliced chives

Preparation

Step 1

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 ½ teaspoon salt and cook, stirring, for 2 minutes. Stir in the chives and serve.