Festive Corn ‘n’ Broccoli
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
Total TimePrep/Total Time: 15 min.
- 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 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 Facts2/3 cup: 135 calories, 9g fat (6g saturated fat), 24mg cholesterol, 541mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 4g protein.
Originally published as Festive Corn 'n' Broccoli Dish in Simple & Delicious September/October 2009
Nov 15, 2018
I thought this was okay, but not great, pretty bland overall.
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.