Recipe by MyRecipes July 2007

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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepot, cover potatoes with water and 1 tsp. salt, and bring to a boil. Simmer until potatoes are tender, about 15 minutes. Using a slotted spoon, remove potatoes, put them in a large bowl and set aside; cover with foil to keep warm. Leave water in saucepot.

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  • Using a sharp chef's knife, slice corn kernels from cobs. Bring potato water back to a boil and add corn. Cook for 1 minute; drain. Combine potatoes and corn in a large bowl. Toss with butter and herbs and season with salt and pepper. Serve hot.

  • Change the herbs. If you don't care for thyme, swap in another herb, such as marjoram or oregano.

Nutrition Facts

199 calories; fat 5g; saturated fat 3g; protein 5g; carbohydrates 35g; fiber 4g; cholesterol 11mg; sodium 315mg.
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