Caramelized Corn With Fresh Mint

From NYTimes.

• Ready In: 45 mins
• Serves: 10
• Yields: 10

Ingredients

• 5  cups  fresh  corn kernels, from about 12 cobs or 2 (16 ounce) bags  frozen white corn
• 1⁄2 cup unsalted butter
• 1⁄2 cup of fresh mint, chopped
•  salt

Directions

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
2. 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.
3. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.