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.
