Corn and Pine Nut Sundae Topping

Into a small skillet over medium heat, add the pine nuts. Toast for 3 minutes until lightly golden, then remove nuts from the skillet to a plate.

In the same skillet, add the butter and corn kernels. Stir, and let corn cook for 3 minutes or until corn is slightly dark.

Add the maple syrup and cook for 2 minutes more—the syrup and butter should bubble together.

Add the pine nuts into the sauce at the end and let everything heat through. Remove from heat.

Serve the sauce hot or at room temperature over ice cream with mint leaves.