At this rate I’m going to best Jules of Stone Soup at her own game.
This four, count ‘em, FOUR ingredient recipe – including salt and butter – brings the allure of fresh sweet summer to your table for pennies, any time of the year, in just about ten minutes. You simply can’t ask for more from a recipe. It is the sort of dish you sneak onto the menu as a side, the clever mint slivers disguised as something probably far less punchy, likely parsley again, enough with the goddamn boring parsley already.
But Lo! one taste of these caramelized kernels and the Herbaceous Truth will reign free. High heat beckons all those natural sugars in the corn to the surface, where a steaming butterbath awaits. It is then that the determined mint leaves swoop down and lift the flavor far from the expected, adding a cool richness you would never believe possible except that, god, I think I need a second crack at this, is there any more? Luisa of The Wednesday Chef hit it on the nose – this is the dish that will forever convince you of the joys of frozen corn.
Corn and mint are, and have always been, destined for each other. Fear not pellagra. Give the Herbaceous Truth its deserved wings.
Caramelized Corn with Fresh Mint
from The Wednesday Chef, who found it from Julia Moskin.
makes: a small side dish for four
time: 30 minutes defrosting, 10 minutes active cook time
1 10-ounce package frozen premium corn (I used petite white; Luisa reports it as wonderful with plain yellow)
1 tablespoon unsalted butter
2 tablespoons minced fresh mint
Salt
1. Defrost the corn in a colander, tossing occasionally, for about 30 minutes.
2. 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 sprinkle with salt. Transfer to a serving bowl and serve while hot.
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Hey Janel…Your former babysitter here, this recipe looks amazing! I’m off to the store right now!
Heya Erin!! I’m certain you will LOVE IT; it’s the kind of dish that immediately goes in your on-hand arsenal to make all the time. Totally let me know how it goes!