Skillet chicken thighs with brown butter corn

This weeknight-friendly recipe pairs sweet corn kernels with sautéed boneless chicken thighs. Easily made in one large skillet, the chicken is cooked first before the corn kernels are added to sauté in the drippings, seasoned with garlic, thyme and plenty of brown butter. Finished with torn basil, lime juice and scallions, it walks the line between rich and sweet, and tangy and fresh — all in under 30 minutes.

Yield: 4 servings

Total time: 30 minutes Ingredients:

• 4 skinless, boneless chicken thighs (about 1 1/4 lbs)

• Salt and freshly ground black pepper

• 2 garlic cloves, finely grated or minced

• 1 tsp fresh thyme leaves

• 1 tbsp extra-virgin olive oil

• 3 tbsp unsalted butter

• 1 1/2 cups fresh or frozen corn kernels (from 1 to 2 ears; see Tip)

• 1/2 cup torn basil leaves

• Lime wedges, for serving

• 2 scallions, thinly sliced, for serving Preparation:

1. Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.

2. Heat a large skillet over medium-high. Add oil and 1 tbsp of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.

3. Over medium heat, add remaining 2 tbsp butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.

4. Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions

and more lime wedges.

Tip: The least messy way to cut the kernels off an ear of corn is to lay the ear flat on a cutting board and slice off the kernels, turning the cob as you go. Keeping it flat helps prevent the kernels from flying all over the kitchen.