Browned Butter Maple Bourbon isn’t just fun to say, it is a delectably sticky sauce to slather on your corn on the cob! The flavors of pure maple syrup and bourbon whiskey swimming in the luscious melted butter really shine through in each bite!
I’m not sure what I love more, the rich flavor of this browned butter maple bourbon sauce on my corn on the cob, or just saying “browned butter maple bourbon” over and over. Seriously, it is fun to say! Try it…
“Browned butter maple bourbon”… “Browned butter maple bourbon”…
Ahhh, it is almost therapeutic.
If you don’t think you’ll like this sauce because you aren’t a big whiskey drinker, think again. The alcohol is burned off when the whiskey is added to the pan, but it still lends a robust oaky flavor to the sauce that really stands out. It balances perfectly against the sweetness of the maple syrup.
This sauce would be downright deadly with my grilled corn on the cob recipe; well, deadly in a good way. If you have never grilled corn on the cob, it isn’t too difficult and it adds an additional layer of flavor to what is already summer’s ultimate side dish! So be sure to check out how to grill corn on the cob too!
If you are like me and keep a stash of pure maple syrup in the house, this is a recipe which I would recommend using it rather than the artificial syrups that line most grocery store shelves. If you don’t have pure maple syrup, you can easily order it online.
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Browned Butter Maple Bourbon Corn on the Cob
- 1/2 stick butter
- 2 tbsp pure maple syrup
- 1 tbsp bourbon whiskey
- Corn on the cob cooked
- Salt and pepper
- Brown butter in a sauce pan on medium heat by melting it down and swirling it in the pan to ensure it cooks evenly as the color darkens.
- As the butter nears a nutty brown color add the whiskey, watching out for flames as the whiskey burns off. Use a stick lighter if needed to flambe.
- Add maple syrup and stir to combine.
- Pour sauce into dish and slather over corn on the cob.
- Dust liberally with salt and pepper to taste.
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