Budget Cooking...Comfort & Gourmet!
Wednesday, November 25, 2009
Carmelized Corn With Fresh Mint
Photo Credit: New York Times
I watched Kelly Ripa make this. It looks so quick & easy!
Can't wait to try.
Of course, I'll have to sub the squeeze Parkay for the butter
Time: About 30 minutes
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
1/2 cup chopped fresh mint
1 stick of unsalted butter
2 16oz Bags frozen corn
or 2 lbs fresh corn kernels
1 bunch of fresh mint
Chop the mint on a cutting board, set aside
If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
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.
Evan Sung NYT Recipe
Can't wait to try this recipe!
Will post pics