Herbed Corn

Submitted by SVSOUZA

"Fresh white corn would be better, but this recipe includes corn from the can. This would be a great side for steak or even a topping for chicken. Feel free to adjust the spices as you see fit. We love a lot of spice & herb in our foods, so if it's too much, cut back."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 2-3

ingredients

• 1 1⁄2 tablespoons unsalted butter
• 1 (15 ounce) can white corn
• 1⁄2 tablespoon fresh sage
• 1⁄2 tablespoon fresh rosemary
• 1⁄2 teaspoon dried thyme
• 1⁄2 tablespoon freeze dried shallots
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon garlic powder
• 3 pinches Splenda sugar substitute

directions

1. Chop sage and rosemary.
2. Add dried thyme, garlic & pepper.
3. In a mortar & pestle muddle the salt & shallots into a fine grind.
4. Add the salt mixture to the other herbs.
5. In a frying pan, melt butter.
6. Add corn and other ingredients.
7. Saute the corn in the butter & herbs for about 5 minutes or until tender.
8. Serve & enjoy.

Reviews

[Nyteglori]

I cut the amount of spices down I used teaspoon instead of tablespoon measurements but it was still really strong on the herbs almost overpowering. I think it would be better with 1/8 t sage and 1/4 t rosemary. The other herbs are ok. I didnt use the sugar substitute as I think corn is sweet enough.