Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a saucepan over medium heat, melt the unsalted butter until rich golden brown and nutty in aroma, about 3-5 minutes.

Combine cooled browned butter with brown sugar and granulated sugar in a large bowl, mixing until creamy.

Add the egg into the sugar and butter mixture and mix until fully incorporated.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, folding gently until just combined, then fold in corn kernels.

Scoop rounded tablespoon portions of cookie dough onto baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes until edges are golden and centers are slightly soft.

Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.