Corn on the Cob with Mint Oil

You’ll never go back to plain butter on your corn after you try this!

Makes 1/2 cup of mint oil, enough for about 6 ears of corn.

  • 6 ears of corn, stripped and cleaned
  • water for boiling
  • 3-4 T. fresh mint leaves, minced
  • 1/2 C. olive oil
  • salt and pepper

Make your mint oil at least an hour before dinner time, or up to one day ahead.  Combine the minced mint with the oil and sprinkle with salt and pepper.  Cover and set aside for at least one hour.  Bring a large pot of water to a boil and add the ears of corn.  Boil for six to eight minutes.  Corn in season doesn’t need much cooking time.   Remove the corn from the water and blot dry.  Brush the corn with the mint oil and serve hot with a little additional salt and pepper.

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About swellkid recipes

I am a mother of two boys, a wife, a 1st grade teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Vegetarian and tagged , , , , , . Bookmark the permalink.

One Response to Corn on the Cob with Mint Oil

  1. Pingback: Barbecue Round Up | swellkid

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