Best Caramelized Corn With Fresh Mint Recipes

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CARAMELIZED CORN



Caramelized Corn image

Adapted from Semi-Homemade on Food Network, I don't want to lose it. You can use honey too, but I like the flavour of the sugar. Do not try it with milk, it really needs the heavy cream.

Provided by Lauren4372

Categories     Corn

Time 20m

Yield 4 Cups, 6-8 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 (16 ounce) bag frozen corn, defrosted
3 tablespoons white sugar
1/4 cup heavy cream
1/4 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • In a large skillet over medium-high heat, melt the butter.
  • When butter is foamy add the corn stirring to coat with the butter.
  • Cook stirring frequently for 1 minute.
  • Add sugar or honey and cook for 2 minutes more.
  • Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan.
  • Add salt and pepper.
  • Cook corn until most all of the cream has absorbed about 5 minutes more.
  • Remove add serve hot.

Nutrition Facts : Calories 193.6, Fat 11.9, SaturatedFat 7.2, Cholesterol 33.9, Sodium 170.6, Carbohydrate 22.5, Fiber 1.9, Sugar 6.3, Protein 2.6

CARAMELIZED CORN WITH FRESH MINT



Caramelized Corn With Fresh Mint image

Make and share this Caramelized Corn With Fresh Mint recipe from Food.com.

Provided by BB2011

Categories     Corn

Time 45m

Yield 10 , 10 serving(s)

Number Of Ingredients 4

5 cups fresh corn kernels, from about 12 cobs or 2 (16 ounce) bags frozen white corn
1/2 cup unsalted butter
1/2 cup of fresh mint, chopped
salt

Steps:

  • If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
  • In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes.
  • Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Nutrition Facts : Calories 155.6, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 5.1, Carbohydrate 17.4, Fiber 2.3, Protein 2.7

COURTSIDE CARAMEL CORN



Courtside Caramel Corn image

My guests say they can't stop eating my caramel corn! For our basketball party I fix enough to fill a big red tin with our team's logo. The delectable syrup coats the popcorn well but isn't sticky. -Sharon Landeen, Tucson, Arizona

Provided by Taste of Home

Categories     Snacks

Time 1h

Yield about 5-1/2 quarts.

Number Of Ingredients 7

6 quarts popped popcorn
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup corn syrup
1 teaspoon salt
3 teaspoons vanilla extract
1/2 teaspoon baking soda

Steps:

  • Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans. , Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.

Nutrition Facts : Calories 230 calories, Fat 12g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 343mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CARAMELIZED CORN WITH FRESH MINT



Caramelized Corn With Fresh Mint image

This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine.

Provided by Julia Moskin

Categories     easy, quick, side dish

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 4

4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
1 stick (4 ounces) unsalted butter
1/2 cup chopped fresh mint
Salt

Steps:

  • If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
  • In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 426 milligrams, Sugar 6 grams, TransFat 0 grams

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