This is excellent! And, while fresh corn and mint is best, I bet this dish would be a great way to get a taste of summer in the middle of winter using good quality frozen corn and a few tablespoons of dried mint. But for summer, this is a great way to use corn in the height of the season, either just picked or after its been in the fridge for a number of days.
Click Here for a video showing how to get kernels off the cob without the mess!
Caramelized Corn with Fresh Mint
In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and, if desired, season with salt. Transfer to a serving bowl.
*For frozen corn, use two 16 oz bags of frozen white corn and drain between layers of paper towels until thawed, about 30 minutes.
**You can use mint from any source, but my taste tests tell me the the mint from Flats Mentor Farm is superior than what I have ever grown in my back yard.
***The original recipe called for unsalted butter but we used salted butter for the demo and did not add any additional salt.