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.
When we were given the assignment of shooting corn on the cob, it sounded simple enough. But you really need to capture the mouthwatering aspect of that first bite; that anticipation that sends your want portion of your brain into overdrive. Nothing helps corn look and taste better than butter. To light this, was actually fairly simple. We had a very large soft light from the back left as our main light. We then added a smaller soft light source from directly right, and close, to give the high highlights that contour each kernel. Lastly, we just had a white card on the left to fill in the contrast.
We then put a pad of button on top and melted it down completely, and with a small paint brush spread it all over, so the cob had a nice sheen. We then added a second pad of butter on top, this time a lot thicker one. We used a heat gun to get a fast melt and form a river of butter down the sides. Lastly, a pinch of salt.
When looking up different butter recipes, we came across the one below from a blogger called the Fox Valley Foodie.
If you don’t think you’ll like this buttery 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. 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!
½ 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.
Add a pad of butter if you wish to add even more savory goodness.