Festive Corn ‘n’ Broccoli
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 5 servings.
This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. —Lucile Throgmorton, Clovis, New Mexico
Ingredients
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1 package (16 ounces) frozen chopped broccoli, thawed
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1 can (7 ounces) Mexicorn, drained
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1/4 cup butter, cubed
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/8 teaspoon garlic powder
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1/8 teaspoon pepper
Directions
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1.
In a large cast-iron or other heavy 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 until vegetables are tender, 8-10 minutes, stirring occasionally.
Nutrition Facts
2/3 cup: 135 calories, 9g fat (6g saturated fat), 24mg cholesterol, 541mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 4g protein.
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