This is an incredibly easy dish my mom would make for every holiday dinner. I enjoyed this mint corn so much as a kid, and enjoy it just as much today! It always hits the spot! Once you taste it, you'll never want plain ol' corn with butter ever again. Although I love spending time in the kitchen, I can definitely appreciate recipes that don't take much time to whip up! We're all busy people and sometimes we don't have hours to spare for a vegan meal that's healthy and satisfying.
Adding fresh mint and basil really brings out a freshness, and it accompanies my other holiday sides like savory quinoa stuffing and roasted sweet potato kale salad really well. If you love the thought of mint corn but only have fresh corn available, you could roast up some barbecued corn and then make roasted corn salad with fresh herbs with the leftovers!
moroccan mint corn
Ingredients
- 3 to 3 ½ C frozen corn (about 1 regular sized bag)
- 1 tablespoon vegetable oil
- ¼ C finely chopped shallot
- ½ C finely chopped fresh basil
- ½ C finely chopped fresh mint
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a cast iron skillet over medium-high heat and cook corn in oil for 4 to 5 minutes, until it starts to get some browning/caramelization on it. You'll want to stir it infrequently to let the caramelization of the corn happen.
- Once you see some color on the kernels, add in the chopped shallot, sea salt, and ground black pepper and cook for another 2 to 3 minutes. Add in the herbs and stir, cooking for another 1 to 2 minutes. Serve immediately.
