|Frozen whole kernel corn||20 Ounce, around 2 packages|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), medium sized|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Snipped parsley||1 Tablespoon|
Rinse corn under running cold water to separate; drain.
Cook and stir almonds and garlic in margarine in 10-inch skillet over medium heat until almonds are golden, about 8 minutes.
Add corn, wine, instant bouillon, salt and pepper.
Heat to boiling, stirring occasionally; reduce heat.
Cover and simmer until corn is tender, about 5 minutes.
Sprinkle with snipped parsley.
Microwave Directions: Place almonds, garlic and 1 teaspoon margarine in 1 1/2-quart microwavable casserole.
Microwave uncovered on high (100%), stirring every 30 seconds, until almonds are golden, 4 to 5 minutes.
Stir in corn, 2 tablespoons wine, the bouillon, salt and pepper.
Cover tighdy and microwave 5 minutes; stir.
Cover and microwave until done, 3 to 5 minutes longer.
Sprinkle with parsley.