Brown Buttered Corn with Herbs
(From California Sizzles)



2 tablespoons butter

1-1/2 to 2 cups fresh corn, cut from about 3 ears

2 tablespoons fresh finely shredded basil

1/2 cup chopped green onions

Salt and pepper to taste



1. In a medium skillet, heat the butter over medium high heat until the foam subsides.

2. Sauté the corn for approximately 4 minutes. The corn will be partially browned.

3. Place corn in a serving bowl and add basil, green onions, salt and pepper. This can be served warm or cold.

Serves 4


Copyright 1992 by The Junior League of Pasadena, Inc. and Art Center College of Design. All rights reserved.

Visit The Junior League of Pasadena web site to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. Proceeds from the sale of California Sizzles will support the Junior League's indispensable work within the community for those in need.