Julia Moskin's Caramelized Corn With Fresh Mint

Ingredients

4 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen 1 stick (4 ounces) unsalted butter

Preparation

1
If using frozen corn, drain between layers of paper towels until thawed, 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 mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Tools

 



About

Julia Moskin is a reporter for the Dining section of The New York Times. This recipe gained popularity after food blogger The Wednesday Chef extolled its flavourful virtues on her blog.

Yield:

12.0 servings

Added:

Sunday, April 18, 2010 - 11:56am

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