Caramelized Corn With Fresh Mint

By Julia Moskin

Updated November 3, 2015

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(1,065)
Comments
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This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine.

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Ingredients

Yield:10 to 12 servings

  • 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

  • ½ cup chopped fresh mint

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

44 grams carbs; 20 milligrams cholesterol; 262 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 5 grams fiber; 426 milligrams sodium; 6 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.

  2. Step 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. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

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Ratings

5 out of 5
1,065 user ratings
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Comments

jdlapko

wow! this was so good! I halved the butter, you honestly don't need a whole stick of butter. I'd add more mint next time.

Mark R

This was a nice way to prepare fresh corn. Yummy. On the highest heat on my stove, the corn was golden brown and ready (and beginning to pop all over the place) in 5 minutes. I took it off at that point and served it, and it was perfect. Next time I'll cook it at 3/4 heat for closer to the suggested 10 mins - with the aim of having the corn cooked well but not popping so quickly.

Mark R

Made this again to test my theory and it worked. A larger skillet with higher sides also helped.

Nancy Chakravarty.

I made this with frozen corn & lots of black pepper. It tasted good but was chewy, not a bad thing but not what I was expecting.Now that I look again at the photo, I see I overcooked it, even though I didn’t cook it as long as the recipe indicated. Next time I’ll lower the heat. And use a pan with higher sides so I don’t have to dodge the popping kernels!

Kpasta1

I made this dish with frozen corn. It smelled fantastic and I loved the addition of mint to the recipe, but honestly, I don't think I'll make it again. Not worth the calories imo. Maybe better with fresh corn?

Wyattearp

Had 6 ears of corn. Followed to the letter. It’s completely addictive.

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