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Festive Corn 'n' Broccoli Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings

Ingredients

  • 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

Nutritional Facts

2/3 cup equals 135 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 541 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g protein.

Directions

  1. 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

Nutritional Facts

2/3 cup equals 135 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 541 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g protein.

Reviews for Festive Corn 'n' Broccoli

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MY REVIEW
Reviewed Jul. 26, 2011

Good! Can't wait to try w/ fresh corn. I only used 3 Tbsp of butter - next time might even just use 2 Tbsp.

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