Minted Corn

By • August 2, 2011 • 6 Comments


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Author Notes: After my “what the heck am I going to do with this can of hominy that I impulse-purchased” panic, I found a blog entry by The Wednesday Chef about Julia Moskin's Caramelized Corn with Fresh Mint. Sounded good to me! So this is what I came up with. Sconeman said “it tastes like popcorn.” Minty popcorn, that is. Alternately, use regular corn, if you'd like, or a fresh ear of corn.mrslarkin

Serves 1 or 2

  • 1 tablespoon unsalted butter
  • one 10-ounce can hominy, or plain corn, or fresh kernels cut from 1 cob (just over a cupful)
  • 1 tablespoon finely chopped fresh mint, or cilantro, or both
  • kosher salt to taste
  1. Place canned hominy or corn in a colander. Rinse and drain well.
  2. Heat butter in a sauté pan over medium heat. Add hominy, or corn. When heated through, and hominy/corn starts to pick up a little color (or not), remove to a serving bowl. Toss with fresh chopped mint, or cilantro, or both.
  3. Taste for salt. Serve warm.

Tags: hominy, minty corn, serves one

Comments (6) Questions (0)

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Me

over 2 years ago wssmom

Brilliantly simple -- or simply brilliant!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you wssmom!!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I would like this with both the hominy and fresh corn, It sounds so wonderful.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh thank you sdebrango!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Glad you figured out a use for your hominy.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks hla! I prefer this with a fresh cob, but it was fun experimenting with the hominy!