This year I planted an assorted herb and leftover seeds garden in various pot and containers I found around the house. The basil, rosemary, beans and sage did really well. Sage from seed outdoors! However, one larger container got the leftover seeds and some mint. The mint overtook the entire pot rather quickly. Luckily, I enjoy mint very much. This recipe celebrated the victory of mint in my mini garden.
16 oz frozen sweet corn kernels
2 tbsp butter
1/3 cup chopped mint
Thaw and drain the corn. Heat the butter in a skillet and add the corn.
Cook on high heat, stirring frequently, until the corn kernels are turning brown.
Cool a little and add the chopped, fresh mint. Serve warm and fresh!