Brown the butter by melting it over medium heat until golden brown and nutty.

Mix the brown butter with sugars, then add the egg and mix until smooth.

In a separate bowl, whisk together flour, baking soda, and salt before combining with the wet ingredients.

Fold in the thawed corn carefully without crushing the kernels.

Chill the dough for about 30 minutes if it's too sticky to handle.

Preheat the oven to 350°F (175°C), scoop dough onto a baking sheet, and bake for 12-15 minutes.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.