4 cups corn kernels, fully defrosted
4 tablespoons salted butter
1 1/2 tablespoons chopped fresh sage, plus more for garnish
freshly ground black pepper
Heat a medium sized saucepan on medium low heat. Place the butter in the pan and let melt, swirling gently. Watch the butter closely as it cooks. It will foam, and then begin to brown. The butter is ready once it takes on a nutty aroma and you notice small brown bits forming at the bottom of the pan.
At this point, add in the sage and whisk to combine. Add in the corn and pepper and stir gently to combine. Cook until fully heated through. Serve immediately.