Minted Corn
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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
- Place canned hominy or corn in a colander. Rinse and drain well.
- 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.
- Taste for salt. Serve warm.
- This recipe was entered in the contest for Your Best Recipe with Mint
- This recipe was entered in the contest for Your Best Corn off the Cob
Tags: hominy, minty corn, serves one
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almost 2 years ago wssmom
Brilliantly simple -- or simply brilliant!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you wssmom!!
almost 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.
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh thank you sdebrango!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Yum! Glad you figured out a use for your hominy.
almost 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!