Corn with Herbs
Tania Bikerman PITTSBURGH, PENNSYLVANIA A pleasant blend of herbs enhances this fast, easy and yummy side dish. It’s our family’s favorite way to eat fresh corn.
Total TimePrep/Total Time: 25 min.
- 8 cups fresh or frozen corn, thawed
- 1 cup finely chopped red onion
- 3/4 cup butter, cubed
- 12 garlic cloves, minced
- 4 to 6 teaspoons herbes de Provence or Italian seasoning
- 1 teaspoon salt
- In a Dutch oven over medium-high heat, cook and stir corn onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Add herbes de Provence and salt; cook 2-4 minutes or until vegetables are tender.
Editor's NoteLook for herbes de Provence in the spice aisle.
Nutrition Facts3/4 cup: 302 calories, 19g fat (11g saturated fat), 45mg cholesterol, 441mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 6g protein.
Originally published as Provencal Corn in Country June/July 2008
Apr 24, 2011
It was really enjoyed. I sautéed the garlic in some olive oil (vs. butter), then added the onion for a few minutes. Then the rest.
Feb 4, 2011
Tried it for the first time and loved it. Made it again a few nights later.