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

In the same skillet, add the butter and corn. Stir, and let cook for 3 minutes 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 to the sauce at the end and let heat through.

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