Brown Buttered Corn

from The New York Times, September 5, 2007
via Anne Halsted

serves 4

3 ears corn, shucked
4 tablespoons butter
4 sprigs thyme, preferably lemon thyme
coarse sea salt and freshly ground black pepper
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 corn.

Melt butter in a saucepan and add thyme. Let butter cook until you see golden brown specks in 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 springs, add more salt and pepper if desired and serve hot, alone or as a side dish, garnished with herbs if desired.

To be served with Roasted Fish Fillets.