Herbed Corn Recipe
A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners.
-Edna Hoffman, Hebron, Indiana
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup water
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1/4 teaspoon dried thyme
- 2 tablespoons minced fresh parsley
- 1/2 cup butter cubed
- 1/2 teaspoon italian seasoning
- 1 teaspoon dill weed
- 12 cups frozen corn
- Carbohydrate 34.0185637083333 g
- Cholesterol 24.4025 mg
- Fat 10.4927672083333 g
- Fiber 3.4808500519226 g
- Protein 5.08107041666667 g
- Saturated Fat 6.02844811666667 g
- Serving Size 1 1 -12 serving (199g)
- Sodium 71.7228645841347 mg
- Sugar 30.5377136564107 g
- Trans Fat 0.758629789583336 g
- Calories 226 calories
Directions In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until corn is tender. Drain; stir in the remaining ingredients. Yield: 10-12 servings. Originally published as Herbed Corn in Taste of Home October/November 2002, p33
