This is just a quick post to catch up for vegan mofo. Although it is a super simple dish, minted corn is one of my favorite things to eat. It makes the corn so sweet, you barely even need butter (well, Earth Balance).
Unfortunately I don't have enough room to grow corn, but I sure do have a lot of mint! In the lower right of the picture above is pineapple mint, which I planted last year. Right behind it is white mint that grew from one tiny little plant I purchased in June.
For a minute last year I didn't think the pineapple mint was going to grow back. I thought all those people who say mint is invasive were lucky, since mine was so small. Well, obviously I was wrong! It is growing like wildfire now. Some of it jumped out of the bed and started growing all around the gutter's drain pipe. I'm glad I put it in the back corner, so I'm not too worried about it. At least we'll have plenty for mojitos!
To make the minted corn, I just throw a sprig of mint (above you see the white mint) in an inch of two of boiling water, and then put the corn in a steamer basket. About 10 - 12 minutes later, it's done. I still remember the first time I read this recipe was when I lived in Seattle in 1997. I thought it sounded so weird, but I had my first herb garden in the backyard there so I tried it. I've been eating corn this way every since. You've got to try it to believe it.