This is our most popular “vegetable of the day.” It shows up on the menu every Monday. It’s damn simple and packed with flavor. When you can make it with fresh corn in season, it’s even better.
Recipe information
Yield
feeds 4
Ingredients
1/4 cup butter
1 tablespoon minced garlic
3 cups fresh or frozen corn kernels, cooked
5 teaspoons Creole Seasoning (page 167)
2 tablespoons chopped fresh Italian parsley
Preparation
Toss the butter in a skillet and melt it over medium-high heat. Stir in the garlic and cook just til soft but not brown. Dump in the corn and give it a stir. Add the Creole Seasoning and cook for several minutes to warm up the corn and give it a bit of a toasty taste. Stir in the parsley. Scrape everything into a bowl and take it to the table.
Dinosaur Bar-B-Que
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