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.
- 8 cups fresh or frozen corn, thawed
- 1 cup finely chopped red onion
- 3/4 cup butter, cubed
- 12 garlic cloves, minced
- 4 to 6 teaspoons herbes de Provence or Italian seasoning
- 1 teaspoon salt
- In a Dutch oven over medium-high heat, cook and stir corn onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Add herbes de Provence and salt; cook 2-4 minutes or until vegetables are tender. Yield: 8 servings.
Originally published as Herbed Corn in Country June/July 2008, p49
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