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Corn Amandine

American.Gourmet's picture
Ingredients
  Frozen whole kernel corn 20 Ounce, around 2 packages
  Slivered almonds 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), medium sized
  Butter/Margarine 2 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Instant chicken bouillon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Snipped parsley 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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