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.


About swellkid recipes

I am a mother of two boys, a wife, a 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 with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Vegetarian and tagged , , , . Bookmark the permalink.

4 Responses to Corn on the Cob with Mint Oil

  1. Rebecca says:

    Hey George is wearing a Hanna shirt!

    Sounds delicious. We want you to post your version of a lime butter for fresh corn. Thanks!

  2. that looks so good! Looks like george liked it too!

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