Herb Buttered Potatoes And Corn

1. 1

   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.

2. 2

   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.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.