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moroccan mint corn

This is an incredibly easy dish my mom would make for every holiday dinner and I love it! Once you taste it you’ll never mess up corn with butter ever again. Adding fresh mint and basil really brings out a freshness and it accompanies our other holiday sides like savory quinoa stuffing and roasted sweet potato kale salad really well.

moroccan mint corn_hot for food
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Print Recipe

moroccan mint corn

this recipe is from the archives of my mom's old recipe book!

Course Side Dish
Cuisine Moroccan
Keyword corn, mint, roasted corn, salads
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Lauren Toyota

Ingredients

  • 3 to 3 1/2 C frozen corn (about 1 regular sized bag)
  • 1 tbsp vegetable oil
  • 1/4 C finely chopped shallot
  • 1/2 C finely chopped fresh basil
  • 1/2 C finely chopped fresh mint
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper

Instructions

  1. Heat a cast iron skillet over medium-high heat and cook corn in oil for 4 to 5 minutes, until it starts to get some browning/caramelization on it. You'll want to stir it infrequently to let the caramelization of the corn happen. 

  2. Once you see some color on the kernels, add in the chopped shallot, sea salt, and pepper and cook for another 2 to 3 minutes. Add in the herbs and stir, cooking for another 1 to 2 minutes. Serve immediately.

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