Sautéed Corn with Garlicky Brown Butter

For subtle flavor, garlic cloves are briefly sautéed in butter and then removed. The butter continues to cook until it’s nutty, browned, and rich—the perfect complement for fresh corn.

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  2 Tbs. unsalted butter
  
  


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  3 large garlic cloves, smashed
  
  


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  2-1/2 cups fresh corn kernels (from 4 to 5 medium ears)
  
  


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  Kosher salt
  
  


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  2 Tbs. thinly sliced chives
  
  

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 1/2 tsp. salt and cook, stirring, for 2 minutes. Stir in the chives and serve.