Caramelized Corn with Mint

Jun 14th

We thought this sounded a little odd when Joanie Fitzwater first suggested it. Then, we found a similar recipe in the New York Times.  Looks like Joanie’s not alone after all.  So, you be the judge: weird or strangely delicious?

Near as we can figure, here’s how it’s done…


  • 1 16oz Bag of Husk Sweet Corn (thawed and drained)
  • 6 tbsp butter
  • 1/2 cup chopped fresh mint.
  • Salt to taste.


  • Melt the butter in a saute pan.
  • Add the corn and cook over Medium-High heat until the corn begins to caramelize (turns brown on edges).
  • Remove from heat, sprinkle mint and salt on top.

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