Skillet Chicken Thighs with Brown Butter Corn

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

Salt and freshly ground black pepper

• 2 garlic cloves, finely grated or minced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons 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

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 tablespoon 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 tablespoons 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.