Total Time
15mins
Prep 5 mins
Cook 10 mins

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.

Ingredients Nutrition

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

(1)
Most Helpful

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.

Nyteglori April 18, 2007

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