• 16 oz corn frozen or fresh (2-2.5 cups = 6 cobs)
• 1/2 stick unsalted butter
• 1/4 cup chopped fresh mint
• salt

1. For frozen corn drain on and covered by paper towels until thawed, about 30 min.
2. In wide skillet melt butter, add corn. Cook stirring often until golden and browned, about 10 min. Stir in mint and sprinkle with salt.

Serves: 4       Total cook time: 10 min
Source: NYT cooking app