Monday, September 22, 2008

Sauteed Corn with Ginger and Mint

A couple weeks ago, I planted some herbs and they are happy as can be sitting on my porch in the full sunlight. I think Mint is the happiest. She is growing like a weed. And what does one do with a weed? You pick it. So I picked some of the mint and made this. Definitely a keeper.



2 cups frozen corn, thawed
1 Tbsp butter
1 tsp minced ginger
Pinch of chili powder
Salt to taste
1 Tbsp thinly sliced mint leaves
1 tsp lemon juice

In a skillet over high heat, melt butter. Add corn and saute until kernels being to brown. Add ginger, chili powder and salt. Continue to saute for 2 minutes. Remove from heat and add mint and lemon juice. Serve immediately.

Credit for this recipe goes to Susan at Food Blogga

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