Corn with Mint

Thanks again to the NYTimes, I tried like a third of their recipes this year. This recipe produces a corn dish with a very interesting texture due to the frying. While the texture perhaps is not my favorite (it makes the kernels more rubbery), the toasted flavor of the corn is quite inviting and I found the mint to be an underwhelming complimentary flavor, I might even consider adding in a little bit more. I halved this recipe, used frozen corn thawed in advance, and thus only cooked it in one batch.

Ingredients:

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.

Directions:

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.

2. 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.