Reviewed: Aug. 16, 2009

I added more mustard. I think I will add a LITTLE more next time. This was excellent.

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Reviewer:

toothrees

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Reviewed: May 25, 2009

I didn't think this tasted much, if any, different from *regular* corn, but Mr. LTH liked it. If I make again, I'll def kick up te mustard and maybe add a few dashes of crushed red pepper or cayenne, too, to give it a little more umph. I used frozen corn, as I much prefer it to canned corn. TY for the recipe!

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lovestohost

Cooking Level: Intermediate

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Reviewed: May 5, 2009

My family loved this corn, I too used canned corn. No need to change a thing.

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 9, 2007

Made as is, except used up a can of gold/white corn I had rather than frozen. I did not think this was anything 'special' or exciting -- basically average corn. (I think I'd prefer just plain corn with a bit of pepper.) So the taste I thought was a 3, but I upped it because it's very easy and with the yellow & white corn & parsley, it's colorful looking and looks nice with dinner.

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