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Tania Bikerman PITTSBURGH, PENNSYLVANIA A pleasant blend of herbs enhances this fast, easy and yummy side dish. It’s our family’s favorite way to eat fresh corn.
This recipe is:
Quick
Editor's Note: Look for herbes de Provence in the spice aisle.
Nutritional Facts 3/4 cup equals 323 calories, 19 g fat (11 g saturated fat), 45 mg cholesterol, 445 mg sodium, 38 g carbohydrate, 6 g fiber, 7 g protein.
Originally published as Herbed Corn in Country June/July 2008, p49
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Reviewed on Apr. 24, 2011 by kruggca
It was really enjoyed. I sautéed the garlic in some olive oil (vs. butter), then added the onion for a few minutes. Then the rest.
Reviewed on Feb. 04, 2011 by NovaNicole
Tried it for the first time and loved it. Made it again a few nights later.
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