Brown-Butter Sweet Corn Drop Cookies with Sea Salt

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 42g carbs
• 15g fat
• 2g fiber

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Ingredients

• 1 cup fresh sweet corn kernels
• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup yellow cornmeal
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• for finishing flaky sea salt

Instructions

1. 1Place the butter in a light-colored skillet over medium heat. Cook, swirling often, until the milk solids turn deep golden brown and smell toasty, 4 to 6 minutes. Pour into a heatproof bowl, scraping in all the browned bits, and cool 10 minutes.
2. 2While the butter cools, pulse half the corn kernels in a small food processor or blender until roughly chopped and juicy but not fully pureed. Stir the chopped corn and remaining whole kernels into the cooled brown butter.
3. 3Add both sugars to the butter-corn mixture and whisk vigorously until combined and slightly lightened. Beat in the egg and vanilla until the mixture looks smooth and glossy.
4. 4In another bowl whisk the flour, cornmeal, baking soda, and kosher salt. Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain; the dough will be soft and speckled with corn.
5. 5Scoop rounded tablespoons of dough onto two parchment-lined baking sheets, spacing them 2 inches apart. Chill the sheets in the refrigerator 15 minutes so the cookies bake thicker.
6. 6Preheat the oven to 350°F. Bake one sheet at a time 11 to 13 minutes until the edges are set and golden while the centers still look slightly soft and puffy.
7. 7Immediately sprinkle a tiny pinch of flaky sea salt on each hot cookie. Cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling so the bottoms crisp.
8. 8Store cooled cookies in an airtight container up to 3 days; the sweet corn flavor deepens overnight and pairs perfectly with afternoon coffee or after-dinner ice cream.