Before I address any of this, can we all work on compiling a list of every single food item that we could possible slather with brown butter and then get back to each other? That would be v helpful.
Now about this corn.
Have you ever had roasted corn? How about corn that is generously rolled around in brown butter after cooking? If you answered “no” to one or both of these things, adjustments need to be made in your life ASAP.
Roasting corn = insanely easy and yields perfectly tender, sweet corn kernels that pop in your mouth. No need to babysit a pot of boiling water or go heat up the grill outside – just throw your corn in the oven and forget about it.
It’s such an easy way to cook corn! And just like any other roasted veggie in the whole world, the oven works its roasty magic and turns the corn into delicious little angel cobs.
And then – the star – the cumin brown butter, aka crack sauce.
Why did anyone even need to invent brown butter? Butter is good enough as it is, why make it even more delicious? Are you trying to make US FAIL?!! I’m mad about it.
Because now a meal is only partially complete unless everything is drowning in brown butter.
And this version is extra special because we cook ground cumin in with the butter as it’s browning, giving extra flavor and complexity to the corn, and it’s just heaven if I’m being totally honest with you.
Y’all – make these while there is still some summer left!!!
PrintRoasted Corn with Cumin Brown Butter
This corn couldn’t be easier! Throw it in the oven to roast and then roll it in your cumin brown butter – it’s summer dreams!
Ingredients
- 8 ears of corn, husks and silk removed
- Olive oil, for roasting
- 6 tablespoons of butter
- 1/2 teaspoon cumin
Instructions
- Preheat your oven to 425 degrees. Lay your corn out on a parchment paper lined baking sheet and drizzle with olive oil + season with salt and pepper
- Roast for 15 minutes
- Meanwhile, add your butter + cumin to a large skillet over medium – medium high heat and cook until the butter has turned a golden brown color (careful, it burns fast!)
- When your corn comes out of the oven, add it to your skillet and roll the corn around in the butter (if you can’t fit all the corn, do this in batches).
- Season to taste with salt and pepper and serve!
If you make this or any of my other recipes, make sure and tag @thegarlicdiaries so I can see!
Thank you so much for this enlightening post, I have significantly got some thing right here and I will bookmark this page for your next upcoming post.
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Delicious and super easy! Will definitely do it again. Thanks for sharing. Keep up the great job.
Sylvia Crumpton recently posted…The 10 Best Flavored Coffee to Energize you and Keep You Alert
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Thanks, Sylvia!
I never really thought about baking the corn, but what a good idea. Plus, cumin + brown butter = awesome!
Matt – Total Feasts recently posted…Roast potatoes with lemon
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Thanks, Matt! Yessss the cumin and brown butter is BOMB.