Caramelized Corn With Fresh Mint
Post date
Monday, December 14, 2009 - 21:12
Source of Recipe
New York Times - November 11, 2009
Serves/Makes/Yields
10 to 12 servings.
Ingredients
4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
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.
3. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes.
4. Stir in half the mint and sprinkle with salt.
5. Transfer to a serving bowl.
6. Repeat with remaining corn, butter, mint and salt.
Type of Meal