When anybody talks about corn, I’m all ears. Just given me corn, butter, salt and pepper and I can eat that for all my meals, but make sure there is lots of butter. I’m always on the lookout to have corn in a newer, more interesting way. So when I saw a mint corn recipe on The Wednesday Chef, it is anybody’s guess that I’d “Star” it in my feed reader.
While I still do not enjoy traveling by train to work, I’ve begun to focus on the silver lining. The good part about traveling by train is that there are some girls that will hop on to sell some extremely fragrant and fresh, local produce. So fresh, that you can smell the gorgeous mint at the other end of the train compartment! Plus along with this, you can catch some recipes and tips on mint usage being exchanged amongst the women, and if you’re a part of the click (knowing Marathi is mandatory for this), you can get your hands on the finished chuntey or minty chicken or mint and potato salad on the same train the next day. Funky setup.
As soon as I got my hands on a huge bunch of mint, I put aside a bowlful of it just for the minty corn recipe I’ve had at the back of my mind. I’ve never caramelised corn before, so this was a first for me. While it cooked, I loved to hear the corn popped and the whole kitchen smelled of buttery goodness. Try it, you’re going to love it. And if like me, you believe that mint and lemon is a match made in heaven, then add some lemon zest to the corn. It will smell spectacular.
Also, I added a teaspoon of sugar to the corn when it was cooking. I’m not sure where, but I read many years ago that adding sugar to corn brings out its natural sweetness. I’m yet to figure whether it’s actually true or an old wives’ tale. Have you heard of something like this?
Caramelised Corn with Fresh Mint
Serves: 3
Adapted from: The Wednesday Chef
15 oz fresh corn (you can use frozen as well)
2 tbsp butter
1 tsp sugar
6 tbsp fresh mint, chopped
Salt
- Cut the corn off the cob from 3-4 corn ears.You can use a knife or get yourself one of these funky things if you can get your hands on them.
- Wash, dry and chop up the mint leaves. 6 tablespoons looks like a lot, but it’s going to wilt with the steam from the corn.
- In a wide skillet, melt the butter over high heat. Add the corn and sprinkle the sugar over it and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and sprinkle with salt. Make sure you add the mint right at the end – you don’t want it to cook with the mint, but simply infuse the fragrance from the leaves into the corn when it’s warm. Transfer to a serving bowl and serve while hot.
{ 29 comments… read them below or add one }
Wow this looks fab! The mint would definitely add a great flavor to the corn. Yum!
Yumm.. I used to eat this everyday when I was in grad school… love the last picture.. the colour pops out
Fabulous dish! I love corn in all forms.
I bet this is delicious! Especially those yummy caramelized bits!
Ohh..and do post a recipe for the minty chicken,it sounds soo good!!
And um..excuse the excessive use of exclamation points
Hi Shaheen! Just wondering at which point does the sugar go in? Thanks, I'm still swooning over the oreo pie!
This looks soooo good…we get very very fresh and sweet corn here, must try this..must taste awesome with the mint in it…
I just had a corn dish yesterday and I really liked it. This one is something new to me. Thanks for a nice idea.
My family will eat any vegetable if it's caramelized. The mint sounds great in this dish.
Mimi
Sounds really interesting….. will try this soon:)
Hi
How much lemon zest do you suggest using in this recipe.
Hey Jackie! I think 1 heaping teaspoonful of the lemon zest would be perfect.
Ooohh, shiny.
When someone says corn, my tummy starts askin' for it.
I can't wait to try this!
Great dish! I caramelize fresh corn with edamame and make a salad out of it. It's wonderful. Now I'll try yours with mint.
This is a different dish that looks delicious.
This corn looks great! I can't really picture corn with mint though. I'll have to try it…Cheers~
Corn and mint is one of my all time favourite combos and these pics look fab!
As soon as I saw this recipe I had to try it and i'm glad I did. It was amazingly easy not to mention absolutely delicious!
Every one of those kernels looks perfect! What amazing photos!
Hi Shilpa! I edited the post that day to include the point you made.
this is something i have never heard of, like u, i am all ears fr anything that spells corn, i am trying this for sure.
Just wanted to tell you that I made this a few evenings back and my husband was very impressed with me. I did give you some of the credit.
I am not a great cook but you are inspiring me!
Looks yummy…
hey
do u boil the corn or is it caramalized raw????
You don’t need to boil it.
I tried this last week but realized at the last minute that I didn’t have mint. I tried the few fresh savory herbs I had on hand (thyme, lemon basil). It was good, but the mint really makes a huge difference. This week, I got my hands on a big bunch of spearmint. It was a completely different dish. My girlfriend’s comment: “It’s like eating an Andes mint, all sweet and minty, only without the chocolate.” I’ll be making this one again and again. Bravo.
this is a great idea ! finding this recipe made my day
)
This piece was a lifejacket that saved me from droniwng.
wow i really like this! i am most certainly going to use the corn & pudina lying there with a bored look in my fridge:) wonderful!
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