Caramelized Corn with Parsley

Two 16-ounce bags frozen white corn

1 stick unsalted butter

½ cup chopped parsley

Salt

1.     Drain frozen corn between layers of paper towels until thawed for about 30 minutes.

2.     In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes.

3.     Stir in half the parsley and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, parsley, and salt.