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