After a busy summer working really hard, it's finally time for a vacation. We're headed to California! We'll be driving up the coast, hopefully avoiding sunburns, and eating tons of food. But for now we're flying across the U.S. so hello from an airplane!
But no worries, I still have recipes for you while I'm gone including this one with one of my summer favorites, fresh corn!
Corn is a classic side dish for summer, but to be honest I could eat this entire bowl as the main event. Tons of garlic + mint elevate the traditional buttered corn situation. Oh yeah, and this is silly quick to make.
So try this recipe before the summer ends, and let me know what you think!
Corn with butter and mint
- 2 ears fresh corn, shucked
- 2 tablespoons butter
- 2 cloves garlic, thinly sliced
- 1 tablespoon olive oil
- 2 large sprigs fresh mint, stems removed + finely chopped
- Salt + pepper
- Heat a griddle pan (or your grill!) on medium-high heat. Brush olive oil on the grill + then add the corn. Grill the corn, flipping for grill marks all around.
- Remove the corn from the grill + allow it to cool. Cut the kernels from the cob, set aside.
- In a medium-sized pan, melt the butter. Add the garlic + sauté just until the garlic gets golden. Add the corn + stir. Then add the olive oil + fresh mint. Stir to distribute the herbs throughout.
- Take the pan off the heat. Add salt + pepper to taste, and serve right away.