Prep 5 mins
Cook 10 mins
When I was young and just learning to cook, this was one of the first recipes that I tried. The cook time is estimated. Enjoy!
- 1⁄2 cup butter
- 1 can mexicorn whole kernel corn
- 1 teaspoon basil
- 10 ounces frozen chopped broccoli, thawed
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon garlic powder
- Melt the butter in a skillet.
- Combine all remaining ingredients in the skillet.
- Cook just until broccoli is crisp tender.
Good dish for me and DSW after work ...Colorful and tasty. We used all the butter called for in the recipe, gotta help the farmers out;]Thank you for the veggie dish.
I too used half the butter & leftover broccoli. I wasn't able to purchase mexicorn, so I used a tin of niblets corn and added chopped red & green peppers (1/4 cup of each) and some chopped red onion. It was a tasty & colourful addition to our evening meal. Thanx Dreamgoddess!
Quick and simple side dish. I only used half the amount of butter specified, which is just my family’s personal taste. I had a quite a bit of sauted broccoli left over from another dinner, so I chopped it slightly and added it to the mexicorn and heated through a bit. It’s good to have a few simple side dishes like this. Makes it easier to get veggies in with every meal!