Caramelized Corn With Fresh Mint Recipes

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.

Steps:

• Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
• Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
• In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
• Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
• Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
• Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
• Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.

Steps:

• In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
• Stir in the thyme and cook 5 minutes more. Season with salt and 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.

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.