I’ve been holding out on you, but not on purpose.

I’m guilty of thinking that somehow giving you a simple recipe as a means to serve frozen corn might just bore you to death. Really, it isn’t anything superbly fancy, but right about now, as we are staring down the summertime bounty of vegetables and with fresh corn season coming quicker than a May thunderstorm, I think it’s time to share the love. Especially since I enhanced the dish with my current love- bulgur- and made it a couple thousand times better.

I don’t even know when it was that I came across this method on Kim’s blog, but I was immediately transfixed and had to try it. Which I did, and which I almost regretted because I could barely think of anything else. Now I need to share it with you.

I simply call it Brown Butter Corn. How easy is that? You take some good butter and heat it in your pan until it’s toasty and brown, add in frozen corn and cook it until it’s tender and delicious, maybe tossing in a handful of fresh basil, or rosemary, or thyme and a seasoning of sea salt and fresh ground pepper. Pile it on your plate next to your main course and you’ve elevated your meal slightly from the humdrum to the hubba-hubba.  (wow, did I just say that?)

Only this time, with a container of my current whole grain love all cooked and ready in the fridge, this side wasn’t just about the nutty and toasty, it was far better. Copious amounts of fresh basil really sent the flavor sky-ward. And with a perfectly cooked piece of Mahi-Mahi as an accompaniment, alongside an effusive smiling husband (and a kid-free evening), it quickly became one of those meals that sends shivers through you, making you slow down, smile more, sigh often and think “When can we have this again??”

Brown Butter Corn with Bulgur
by Kate

4 T. good quality butter
1 pkg frozen corn, shaken in a wire sieve to remove any ice or frost- NOT rinsed!
1-2 cups cooked bulgur
Fresh herb of choice- basil, rosemary and thyme all work well
Salt and fresh ground pepper

Heat butter gently in a large skillet over medium heat. When it’s darkened and smelling toasty, add corn (it will sizzle!!!) and quickly stir to combine. Allow to cook for about 10 minutes, stirring often. Add in bulgur and fresh herb, stir to combine and heat through. Season with salt and pepper.

KATE’S NOTES:
The simplicity of this dish is ridiculous. Even without the bulgur it’s delicious, and the variation of vegetables that you could use is astounding. I think of fresh summer squash, a julienne of root vegetables, diced eggplant or even a mix of greens. Sub in another grain for the bulgur- like farro, another of my current loves- or add in wild rice, red rice or a mix. I’ve loved corn and rice mixed together since I was a little girl, but there is something about the browning of the butter that makes it so much more elegant. Watch out though! The butter slips easily from ‘browned’ to ‘burned’ and once that happens, you need to throw it out and start over. ‘Burned’ butter corn, I’m thinking, isn’t all that appetizing. Heat it gently and stay close by. And by all means, DO NOT rinse the corn! The butter is scalding hot when you add the vegetable, and if there is water on it, the likelihood of bad splattering is quite high.