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moroccan mint corn_hot for food

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. 

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


  • 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 black pepper


  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 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.