Five items and a few minutes are all you need for this versatile side dish sent in by Bernadette Bennett from Waco, Texas. She dresses up frozen corn with dill weed and a little garlic powder for mild results that complement almost any dish.
- 1 cup water
- 1 teaspoon beef bouillon granules
- 2-1/4 cups frozen corn
- 3 teaspoons dill weed
- 1 teaspoon garlic powder
- In a small saucepan, bring water and bouillon to a boil. Stir in corn, dill and garlic powder. Return to a boil. Reduce heat; cover and simmer for 3-4 minutes or until corn is tender. Drain. Yield: 3 servings.
Originally published as Dilly corn in Quick Cooking January/February 2005, p64
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