Corn Amandine

 

2

tablespoons butter or margarine

1/2

cup slivered almonds

1

bag (1 lb) Green Giant® Niblets® 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

• 1 In 10-inch skillet, melt butter over medium heat. Cook almonds in butter about 8 minutes, stirring frequently, until golden.
• 2 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.