Week 11: Caramelized Corn With Mint

Woo-hoo! Another 20 peaches, plus eight plums, five apples, a half-pint of raspberries, four round tomatoes (two red, two green), and maybe a pint or so of cherry tomatoes that were the same size as the plums.

Our CSA has come to fruition.

Outside of some peach sorbet (using last week's recipe), the non-tomato fruit was eaten unadorned. I fried the green tomatoes and turned the red ones into salsa. With the salsa, we had corn and cheese quesadillas, using some of this week's fresh corn.

If you are looking for a new idea for corn, try the following.

Caramelized Corn With Mint
(adapted from The New York Times)

3 ears fresh corn, kernels removed (or 2.5 cups corn)
1 Tbsp butter
2 Tbsp minced fresh mint
Salt to taste

Melt the butter in a skillet over medium-high heat. Add the corn. Cook 10 to 15 minutes, stirring often, or until the kernels are golden and browned. Stir in the mint and add salt to taste. Serve hot.