Thursday, April 13, 2017

Chive & Garlic Corn

This is one of the recipes I tried in March that both DH and I loved.  It's so good, a nice change from 'plain' frozen corn.  (If I can't can my own, I don't usually eat canned corn, but prefer to buy frozen corn). The recipe comes from Taste of Home's 2008 Quick Cooking Annual Recipes cookbook.  It calls for the frozen corn to be thawed before using, so I just dumped mine in a pan, added a little water, and heated it until the water began to steam.  Then I drained out the water, and continued as the recipe directs.

Chive 'n' Garlic Corn

1 package (16 oz) frozen corn, thawed
1/2 cup finely chopped onion
2 tablespoons butter
1/4 cup minced chives (mine were cut fresh from my chives planting, and 'minced' by snipping with my herb shears)
1/2 teaspoon minced garlic (I used 2 cloves, and put them through my garlic press)
1/8 teaspoon salt
pepper to taste

In a large skillet, saute corn and onion in butter for 5-7 minutes or until tender.  Stir in the chives, garlic, salt, and pepper.  Yield: 4 servings.

Quick to make, and what a nice way to dress up a commonly used vegetable.  I made a big batch of this and took it as my dish to pass to the church potluck on Palm Sunday.  It disappeared really fast.  By the time I got through the line, the dish was nearly empty, and DH didn't get any at all!

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