Three self-evident truths:
- Corn pudding is terrible.
- Cornbread is good.
- There are not a lot of ways to prepare corn for Thanksgiving with The Family.
A few years ago, I did an edamame succotash, with corn, soybeans and peppers. It went over like…it didn’t go over. Like everything else, they like their corn the way they like it. Steamed and mushy. The problem is that I don’t like steamed and mushy corn. I don’t mind it steamed, but corn is like the elderly relative of Thanksgiving. You pick it up from the home, plop it at the table, pour it something to drink and ignore them until everyone is ready to eat. Corn gets microwaved, left in a bowl covered with plastic wrapped, placed on the table or buffet line and no one thinks of it again until the turkey is done.
The key to this recipe is getting a good brown on the corn without making it mushy. As long as the corn is defrosted and well drained, 10 minutes should be just enough time in the pan to do the trick without making your own mushy side.
- Two 16-ounce bags frozen white corn
- 1 stick (4 ounces) unsalted butter
- 1/2 cup chopped fresh parsley
- Salt and pepper as desired
Drain corn between layers of paper towels until thawed, about 30 minutes.
In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes.
Stir in half the parsley and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, parsley and salt.