Prepare Brown Butter: In a saucepan, melt unsalted butter over medium heat until golden brown, about 5-7 minutes. Remove from heat and cool slightly.

Mix Ingredients: Combine cooled brown butter, granulated sugar, and egg in a bowl. Beat with electric mixer until creamy, about 2-3 minutes.

Combine Dry Ingredients: In a separate bowl, whisk together flour, cornmeal, baking powder, and salt until uniform.

Form Dough: Slowly add dry mixture to wet mixture, stirring until just combined. Fold in thawed corn.

Chill Dough: Cover the bowl and refrigerate for 30 minutes. Preheat oven to 350°F (175°C).

Shape and Bake: Scoop tablespoons of dough onto a baking sheet, 2 inches apart. Bake for 12-15 minutes until edges are golden.

Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.