Ingredients
2
tablespoons butter or margarine
1/2
cup slivered almonds
1
bag (1 lb) frozen whole kernel corn
1/4
cup water
1
teaspoon chicken bouillon granules
1/8
teaspoon garlic powder
1/8
teaspoon pepper
1
tablespoon chopped fresh parsley
Preparation
In 10-inch skillet, melt butter over medium heat. Cook almonds in butter about 8 minutes, stirring frequently, until golden.
Stir in corn, water, bouillon granules, garlic powder and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover; simmer 3 to 5 minutes or until corn is tender. Sprinkle with parsley.
