Caramelized Corn with Fresh Mint

This is one of the easiest and tastiest side dishes I've ever made. All you have to do is defrost a bag of frozen corn, toast it in a pan with some butter, throw in some chopped mint and salt, and boom you have a beautiful side dish. I love it because you don't even have to cut corn kernels off the cob, one of the things I hate doing when making dishes with corn. It's barely a recipe, but last night when paired alongside pan-roasted chicken thighs with braised leeks, this totally stole the show.

The only changes I made to the original recipe were scaling up the recipe, since it called for a 10-oz bag of corn, and the bag I bought was 16 oz. In scaling it up, the proportion of butter got increased, but I'm sure you won't mind. ;)

Caramelized Corn with Fresh Mint 
(Recipe from Julia Moskin via The Wednesday Chef)

  • 1 16-oz package frozen corn (try to find frozen petite white corn if you can)
  • 2 tbsp unsalted butter
  • 3 tbsp minced fresh mint leaves
  • Salt and freshly ground black pepper

  1. Defrost the corn in a colander, tossing occasionally, for 30 minutes. 
  2. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often until golden and browned, about 10 minutes. 
  3. Stir in the mint and season with salt and pepper. Serve. 

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