In a large, heavy-bottomed skillet, melt the Butter over medium heat and cook until deeply browned and fragrant, stirring constantly. Remove from heat and set aside.
Add the Corn kernels to the skillet with the browned butter and cook, stirring occasionally, for about 8-12 minutes, or until the corn is tender and slightly caramelized.
Stir in the Maple Syrup, Smoked Paprika, Sea Salt, and Black Pepper. Continue to cook for another 3-5 minutes, stirring frequently, until the syrup is well combined and the corn is glistening.
Remove from heat and gently fold in the Crème Fraîche.
Serve immediately, garnished with a sprinkle of smoked paprika if desired.
Ingredients
6
66Ears of fresh corn, kernels removed
1/2113Cup European-style butter, unsalted
240Tablespoons maple syrup, Grade A
1/21.5Teaspoon smoked paprika
3/42.25Teaspoon sea salt
1/40.6Teaspoon freshly ground black pepper
124Tablespoon crème fraîche
Equipment
Large, heavy-bottomed skillet
Knife
Cutting board
Instructions
In a large, heavy-bottomed skillet, melt the Butter over medium heat and cook until deeply browned and fragrant, stirring constantly. Remove from heat and set aside.
Add the Corn kernels to the skillet with the browned butter and cook, stirring occasionally, for about 8-12 minutes, or until the corn is tender and slightly caramelized.
Stir in the Maple Syrup, Smoked Paprika, Sea Salt, and Black Pepper. Continue to cook for another 3-5 minutes, stirring frequently, until the syrup is well combined and the corn is glistening.
Remove from heat and gently fold in the Crème Fraîche.
Serve immediately, garnished with a sprinkle of smoked paprika if desired.
Comments