I'm always looking for a different slant on vegetables for the holidays. Corn is my favorite; It carries over from Fall Harvest meals to Thanksgiving to Christmas. This recipe uses frozen corn so you still have that fresh taste. If you want to use fresh sweet corn cut from the cob, just cook the corn the same way you normally would before adding the rest of the ingredients.
Herbed Sweet Corn
12 cups frozen corn 1 cup butter or margarine, cubed (I prefer using 2 sticks of cholesterol free margarine) 2 T. minced fresh parsley 2 t. dill weed 1/2 t. garlic powder 1/2 Italian seasoning 1/4 t. dried thyme
In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain; stir in the remaining ingredients. Cover and let stand for 2-3 minutes.