Prep 5 mins
Cook 20 mins
This is how I cook corn for my family and they all love it! I got the idea from a friend whose parents were corn farmers. The way they cooked their corn before they canned it was to boil it in chicken broth and add sugar. My family loves having this at every holiday meal as well as with regular meals.
- 2 (15 1/4 ounce) cans whole kernel corn, undrained
- 4 tablespoons butter (don't use margerine)
- 1 teaspoon chicken bouillon
- 1 teaspoon sugar
- Pour corn and the liquid in a pan.
- Add remaining ingredients.
- Bring to a slow boil.
- Continue to boil until liquid is reduced to almost nothing.
- Reduce heat to low and cover until served.
- Add salt before serving, if desired.
I made this as a side dish with turkey breast and stuffing on New Year's Day. My favorite corn is the famous brand "frozen in butter sauce". Well, guess what?! This is less expensive and tastes better! Easy to make and a real hit. Made exactly as posted. Thanks for a new favorite SoosieQ!
The chicken bouillon was a nice addition to canned corn that took away the "canned" taste.
This was a good side dish and easy to make. I followed the recipe exactly as written but next time I would drain atleast one of the cans of corn. We thought there was a bit too much liquid and it took longer then cooking my chicken to get it boiled down. It had a good taste though. I did use Splenda instead of sugar as that is all I buy.