Julia Moskin's Caramelized Corn With Fresh Mint
By: Beverley Ann D'Cruz
Published: Sunday, April 18, 2010 - 11:56am

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
1/2 cup chopped fresh mint
Salt

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.

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.