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