Carmelized Corn with Mint

ingredients

• 1 1/4 quarts fresh corn kernels, white or yellow (from about 12 cobs), or 2 16 ounce bags frozen white corn
• 1 stick (1/2 cup) unsalted butter
  1 1/3 sticks whipped butter
  1 stick hydrogenated fat
  1 stick margarine
  3/4 stick olive oil
• 1/2 cup chopped fresh mint
• Salt

directions

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.