Caramelized Corn with Fresh Mint
  • 4 to 5 cups fresh corn kernels - about 12 cobs
  • 1 stick butter
  • 1/2 cup chopped fresh mint
  • salt to taste


  • In a wide skillet with high sides, 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.

From Full Moon Natives Recipe Files