moroccan mint corn
This recipe is from the archives of my mom's old recipe book! Try this tasty version of a traditional side dish.
Servings 4
Ingredients
- 3 to 3 ½ C frozen corn (about 1 regular sized bag)
- 1 tablespoon vegetable oil
- ¼ C finely chopped shallot
- ½ C finely chopped fresh basil
- ½ C finely chopped fresh mint
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- 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 ground black pepper and cook for another 2 to 3 minutes. Add in the herbs and stir, cooking for another 1 to 2 minutes. Serve immediately.
