Caramelized Corn With Fresh Mint

By Julia Moskin

Caramelized Corn With Fresh Mint
Michael Kraus for The New York Times
Total Time
30 minutes
Rating
5(1,008)
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 5cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
  • 1stick (4 ounces) unsalted butter
  • ½cup chopped fresh mint
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

262 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 6 grams protein; 426 milligrams sodium

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.

Ratings

5 out of 5
1,008 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.

BetsyB

Simple and tasty, used about half the butter and just a little salt. Loved the flavor.

Joby

One comment. Double the recipe. You're going to need it!

Kim

I’m not sure if we have bigger corn here on the west coast, but two ears of corn was about three cups cut off the cob. Glad recipe had both measurements.

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