Skillet Corn with Brown Butter and Sage will be a perfect compliment to your table. This flavorful side dish is so quick and easy, it’s a must-have on your holiday menu!
I came to a startling discovery last night, as I was searching through old memory cards for photos of my grandpa. As I scrolled through rows and rows of pictures, I couldn’t help but notice that the VAST majority of them were of food. It makes sense, of course……I photograph food nearly every day, and sometimes multiple times a day……but how is it that so many days I have forgotten to turn around and snap a photo of my kids!?
Yikes! So I’m making a new resolution…..one of many…..to take at least as many pictures of my kids as I do of the food that shows up here each day. Not only because I will thank myself in the long run, but because I think it will remind me to be more present in the short run! I’ll keep you posted.
Skillet Corn with Brown Butter and Sage
Okay…..but to be fair…..sometimes food is just so captivating!Can you blame me for wanting to snap as many pics as possible of something as delicious as this Skillet Corn with Brown Butter and Sage? It’s loaded with the amazing flavors of browned butter and sage, with just a hint of garlic and Parmesan cheese. Best of all, it’s ready in just 15 minutes on the stove top. Who knew frozen corn could taste so good??
At the end of the day, there’s no real way to capture the deliciousness of a dish in a photo. Just like there’s no real way a photo can capture the sweetness (or sassiness) of my kids at any given age. But. It’s still worth a try…..don’t you think??
Ingredients
- 1 28 oz. bag frozen corn
- 3/4 oz. approx. 1/2 cup fresh sage leaves
- 4 Tbsp. butter
- 1 clove garlic minced
- 1/2 - 1 tsp. sea salt
- 1/2 - 1 tsp. fresh cracked pepper
- 1/4 c. shaved Parmesan cheese
Instructions
- Heat frozen corn and fresh sage leaves in a large skillet over high heat for 10 minutes, or until corn becomes charred.
- Add butter, garlic, salt & pepper and continue cooking over high heat 5 minutes, until butter is browned.
- Remove to serving dish and sprinkle with Parmesan.
Another Thanksgiving favorite is my Butternut Squash Stuffing. It would go perfect with this skillet corn!
For more great Thanksgiving recipes, be sure to check out my Pinterest page!
A perfect side for the Thanksgiving table. Catherine
I have that same goal Cathy! I seem to take a lot of pics for the blog but not as many as I used to as my kids. That’s sad to me and in the end, a loaf of pumpkin bread – no matter how beautiful, will never be as pretty as my children! This recipe though, looks great as a Thanksgiving side! 🙂
Do you chop the sage? Or leave the leaves whole? Or a little of both?
I left the leaves whole, but you could definitely chop them if you prefer!