This is so simple but absolutely divine when fresh corn is in season.
Serves 4
Adapted from NY Times Cooking. The photo is theirs.
Ingredients
4 cobs of corn, husked
2 Tbl. butter
Salt & Pepper to taste
1/4 cup fresh mint, minced
Instructions
Cut the corn off of the cobs.
In a wide skillet, melt the butter over high heat. Stir in the corn and cook, stirring occasionally, until it starts getting golden brown or even charred in a few spots.
Season with salt and pepper then fold in the mint.
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