You are here

Corn Amandine

American.Gourmet's picture
  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

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: 
Side Dish

Rate It

Your rating: None
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1345 Calories from Fat 511

% Daily Value*

Total Fat 59 g91.1%

Saturated Fat 18.3 g91.5%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1013.2 mg42.2%

Total Carbohydrates 165 g55.1%

Dietary Fiber 22 g87.8%

Sugars 23.3 g

Protein 33 g66.1%

Vitamin A 66.8% Vitamin C 35.9%

Calcium 21.4% Iron 30.1%

*Based on a 2000 Calorie diet

Corn Amandine Recipe