Charred Sweet Corn Brown-Butter Skillet Cookie

Serves 6 · 15 min prep · 30 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet on the stovetop over medium heat.
2. 2Add the fresh corn kernels to the dry hot skillet and cook, stirring occasionally, until lightly charred in spots and fragrant, about 4 to 5 minutes. Transfer the corn to a plate to cool slightly.
3. 3Return the same skillet to medium heat and melt the butter, swirling until it foams, turns golden brown, and smells nutty, 3 to 4 minutes. Immediately pour the browned butter into a large mixing bowl and let cool 2 minutes.
4. 4Whisk the brown sugar and granulated sugar into the warm brown butter until smooth and glossy. Beat in the egg and vanilla until fully combined and slightly thickened.
5. 5In a separate bowl stir together the flour, baking soda, and kosher salt. Fold the dry mixture into the butter mixture just until no dry streaks remain.
6. 6Fold in the cooled charred corn and the chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
7. 7Scrape the dough back into the still-warm skillet and press it into an even layer reaching the edges. Sprinkle the top lightly with flaky sea salt.
8. 8Bake on the center rack until the edges are deep golden and set while the center still looks slightly soft and puffy, 18 to 22 minutes. Do not overbake.
9. 9Cool the skillet cookie in the pan on a wire rack for at least 15 minutes so it firms up enough to slice cleanly.
10. 10Cut into 6 wedges and serve warm, optionally with a scoop of vanilla ice cream if desired.