If you have it, use 1 Tbsp. minced fresh basil instead of dried and two to three ears of sweet corn (cut fresh from cob, about 1 cup) for the Mexicorn. Lucile Throgmorton - Clovis, New Mexico
- 1 package (16 ounces) frozen chopped broccoli, thawed
- 1 can (7 ounces) Mexicorn, drained
- 1/4 cup butter, cubed
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- In a large skillet, combine the broccoli, corn and butter; cook over medium heat until butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook for 8-10 minutes or until vegetables are tender, stirring occasionally. Yield: 5 servings.
Originally published as Festive Corn 'n' Broccoli in Simple & Delicious September/October 2009, p66
Reviews for Festive Corn 'n' Broccoli
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review