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

INGREDIENTS:

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

Salt.

1 stick of unsalted butter
2 16oz Bags frozen corn
or 2 lbs fresh corn kernels
1 bunch of fresh mint
salt
pepper

DIRECTIONS:

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.

YUM

Evan Sung NYT Recipe

Can't wait to try this recipe!
Will post pics