Corn with Lemon and Mint

corn, lemon


1 tbsp. each olive oil and butter

3 green onions, sliced with white and green parts separated

2 cloves garlic, pressed

4 cups corn kernels (about 5 cobs or frozen niblets)

1 tsp. grated lemon zest

½ tsp. ground coriander

¼ tsp. each salt and pepper

1 tbsp. chopped fresh mint

2 tsp. lemon juice



  1. In skillet, heat oil and butter over medium high heat.
  2. Cook white part of green onions and garlic, stirring often, for 30 seconds.
  3. Reduce heat to medium and add corn, lemon zest, coriander, salt and pepper.
  4. Cook stirring often until corn is tender and light golden, about 8 minutes.
  5. Stir in mint, lemon juice and green parts of green onions.
  6. Cook for 1 minute.


This dish can be served hot or cold.
Serves 4