Equipment
Ingredients
Base
- 500 g corn kernels, fresh or frozen (thawed)
- 45 g unsalted butter, cubed
Seasoning & Finish
- 10 g fresh mint leaves, rough chop or chiffonade
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
If using frozen corn, ensure it is completely thawed and patted very dry with paper towels to ensure proper browning. If using fresh corn, cut kernels from the cob.
Wash the fresh mint leaves, dry them, and slice into thin ribbons (chiffonade) or rough chop.
Heat a large cast iron skillet over medium-high heat. Add the butter and allow it to melt and foam until it begins to smell nutty and turn a light golden color, about 2-3 minutes.
Add the corn kernels to the skillet in a single layer. Do not stir immediately. Let them cook undisturbed for 2-3 minutes to develop a deep golden char.
Toss the corn and continue to cook, stirring occasionally, until the kernels are tender and golden brown throughout, approximately 3-5 more minutes. Season with salt and black pepper.
Remove the skillet from the heat. Immediately toss in the fresh mint while the corn is still hot to release the herb's essential oils without wilting it completely. Serve warm.
Chef's Notes
- Moisture is the enemy of browning. If using frozen corn, I sometimes let it sit on a paper towel-lined baking sheet for 10 minutes before cooking.
- The mint can be substituted with fresh basil or tarragon for a different flavor profile, though mint offers the crispest contrast to the sweet corn.
- Allowing the butter to brown (beurre noisette) before adding the corn adds a depth of flavor that simple melted butter lacks.
- For an extra festive touch during holidays, a pinch of chili flakes or smoked paprika adds beautiful color.
Storage
Refrigerator: 3 days — Store in an airtight container. Flavor improves if mint is added fresh upon reheating.
Reheating: Sauté briefly in a hot pan to restore texture.
