Herb Buttered Potatoes and Corn


Ingredients

  • 2 1/2 pounds baby red potatoes, each cut in half
  • Salt and pepper
  • 6 ears corn (3 1/2 lb. unshucked or 1 1/2 lb. frozen)
  • 3 tablespoons unsalted butter
  • 2 teaspoons dried thyme
  • 1/4 cup chopped flat leaf parsley

Preparation

  1. In a large saucepot, cover potatoes with water and 1 tsp. salt, and bring to a boil. Simmer until potatoes are tender, about 15 minutes. Using a slotted spoon, remove potatoes, put them in a large bowl and set aside; cover with foil to keep warm. Leave water in saucepot.
  2. Using a sharp chef's knife, slice corn kernels from cobs. Bring potato water back to a boil and add corn. Cook for 1 minute; drain. Combine potatoes and corn in a large bowl. Toss with butter and herbs and season with salt and pepper. Serve hot.
  3. Change the herbs. If you don't care for thyme, swap in another herb, such as marjoram or oregano.

Popular posts from this blog

Christmas Rum Cake

Image
Christmas Rum Cake Ingredients FOR THE CAKE: 1 box (about 18 Oz.) Yellow Cake Mix 1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix 4 whole Eggs 1/2 cup Cold Water 1/2 cup Canola Oil 1/2 cup Rum (dark Or Light Is Fine) 1 cup Chopped Pecans Brown Sugar (optional) GLAZE 1-1/2 stick Butter 1/4 cup Water 1-1/2 cup Sugar 3/4 cups Rum Click here for full recipe:  thepioneerwoman
Read more

Spicy Chicken Fried Rice

Image
Spicy Chicken Fried Rice Ingredients: 3 Tbsp. butter, divided 2 eggs, whisked 2 medium carrots, peeled and diced 1 small white onion, diced 1/2 cup frozen peas 3 cloves garlic, minced salt and pepper 4 cups cooked and chilled rice (I prefer short-grain white rice) 3 green onions, thinly sliced 3-4 Tablespoons soy sauce, or more to taste 2 tsp. oyster sauce (optional) 2 cups shredded cooked chicken 2 Tablespoons sriracha, or more/less to taste 1/2 tsp. toasted sesame oil, or more to taste See full instructions on:  www.gimmesomeoven.com
Read more

Buttermilk-Blueberry Breakfast Cake

Image
Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk*** * 7/8 cup = 3/4 cup + 2 tablespoons ** This 1 tablespoon is for sprinkling on top *** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe. See full instructions on:  www.alexandracooks.com
Read more