I think corn might be my favorite vegetable, EVER! So sweet, so versatile, and always a crowd pleaser. Maybe it’s because I’m a Jersey girl, we’ve got some of the best corn in the country! This buttery corn recipe is the perfect side dish for a weeknight meal, or a holiday spread. I cook up frozen corn kernels with some butter, garlic, dill and parsley for a deliciously simple recipe that tastes so much more complicated than it is to put together! Lots of flavor without a lot of effort? That’s my kind of dish.
(Serves 4)
2 cups frozen corn kernels, thawed
1 tablespoon unsalted butter
1 clove of garlic, grated or minced
1/2 teaspoon dried dill or 1 tablespoon of fresh dill
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Melt the butter in a saucepan on medium heat. When the butter is melted, grate in the garlic clove with a microplane into the butter. Cook the garlic for 30 seconds, until fragrant.
Add the corn and dill into the garlic butter. Season with salt and pepper.
Cook for 5-7 minutes, until the corn is heated through. When the corn is done, stir in the chopped fresh parsley. Feel free to stir in a bit more butter if you’re feeling particularly scandalous.
My advice…make extra. There’s never enough of this buttery, sweet, delicious corn in my house.
Buttery Garlic and Dill Corn
Ingredients
- 2 cups frozen corn kernels thawed
- 1 tablespoon unsalted butter
- 1 clove garlic grated
- 1/2 teaspoon dried dill or 1 tbsp fresh
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
Instructions
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Melt the butter in a saucepan on medium heat. When the butter is melted, grate in the garlic clove with a microplane into the butter.
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Cook the garlic for 30 seconds, until fragrant.
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Add the corn and dill into the garlic butter. Season with salt and pepper.
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Cook for 5-7 minutes, until the corn is heated through.
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When the corn is done, stir in the chopped fresh parsley. Add more butter at the end, if desired.
