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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 Time
    Prep/Total Time: 15 min.
  • Makes
    5 servings

Ingredients

  • 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

Directions

  • 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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