- 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
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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.