Snap Peas and Corn with Basil Butter

Christmas is right around the corner. Do you have your meal planned yet? I have a really simple veggie dish that you could add to the line up. I love corn - you will see me use it over and over again, basically trying to add it anyway I can to a dish. This veggie combo infused with the basil butter from last week and some crunchy, salty bacon go great together.

  

Snap Peas and Corn with Basil Butter
Serves 4

 

Ingredients:
Snap peas, one 10-12 oz frozen bag
Corn, half of a 16 oz frozen bag
Bacon, 4-6 slices
2-3 T basil butter
Salt and pepper

Thaw 1 T of basil butter to room temperature, set aside. 

Add an additional 1-2 T of basil butter to warm skillet, no need for it to be room temperature. Once butter is melted, add frozen veggies, cooking until warm but still with some crunch - 5-7 minutes. Salt and pepper to taste.

While veggies are cooking, crisp bacon. Once the bacon is cooked, chop into small bite size pieces.

Mix the veggies and bacon together. Once the 1 T of basil butter that was set aside earlier is thawed to room temperature, gently stir to make a creamy consistency. Add on top of the veggies and serve immediately. The warm veggies will gradually melt the garnish dollop of basil butter.

Better Bonus Tip: You could absolutely use canned veggies, but frozen is always recommended over canned. Frozen veggies are more nutritious, have less sodium, and usually have better flavor because they are flash frozen in their peak life to maintain freshness.

Hope everyone has a happy holiday!

~Ashley