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
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."