Herbed Corn for a Crowd

"This is adapted from a Taste of Home recipe. I made this one year for Thanksgiving, and it quickly became a special request for every Thanksgiving and Christmas dinner."
 
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Ready In:
20mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Combine corn and water in a large saucepan and bring to a boil.
  • Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
  • Drain; stir in the remaining ingredients.

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Reviews

  1. I cut the corn in half but kept the rest of the recipe as is. This was a bit salty for us but we did enjoy it.
     
  2. This corn was great and so simple! My niece, who is very picky, loved the corn and had seconds. A big winner!
     
  3. I made the seasonings exactly as stated but skipped the boiling part. I put in frying pan w/ butter,,,herbs and let it cook for a little while. It was wonderful. Made for Thanksgiving and made it earlier in day and just reheated when turkey was done. Made life easier on the big day. Next year I may just put in alluminum tray and cook when turkeys close to done in oven? It's an idea I will post when I try it. Thank you,,, I will def make again.
     
  4. Oh, wow! Not enough stars for this one. I could make a meal off of this alone. I used canned corn instead of frozen with no problems whatsoever. I have made seasoned corn many times before, but this recipe just nails it in terms of flavor combinations.
     
  5. Very tasty. A change from plain, buttered corn. I've served it several times and it's always a hit. Will use again and again. Thanks Ginny.
     
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RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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