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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 191 kcal
- Protein
- 4 g
- Carbohydrates
- 24 g
- Fat
- 11 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 312 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 24 mg
- Potassium
- 358 mg
- Calcium
- 13 mg
- Iron
- 0.8 mg
- Magnesium
- 49 mg
- Phosphorus
- 116 mg
- Zinc
- 0.6 mg
- Vitamin A
- 94 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.09 mg
- Niacin
- 2.3 mg
- Folate
- 56 mcg
- Water
- 99 g
Sources: USDA FoodData Central
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.
Troubleshooting
Corn is steaming and soggy instead of browning
Cause: Excess moisture on the corn or the pan is overcrowded
Fix: Increase heat slightly and cook in batches if necessary
Prevention: Pat thawed corn extremely dry; use a large enough pan so corn sits in a single layer
Cultural Context
Corn (maize) is a foundational crop of the Americas, cultivated for thousands of years. This preparation combines the rustic American technique of skillet-frying corn with the French appreciation for browned butter and the Mediterranean use of fresh mint, creating a bridge between comfort food and refined dining.
