Herb Buttered Potatoes and Corn

Ingredients

• 2.5 pounds baby potatoes red cut in half
• 2 teaspoons thyme leaves dried
• 6  ears corn ()
• 0.3 cup flat parsley chopped
• 8 servings salt and pepper 
• 3 tablespoons butter unsalted

Equipment

• bowl
• pot
• aluminum foil
• slotted spoon
• chefs knife

Directions

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. 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.
3. Combine potatoes and corn in a large bowl. Toss with butter and herbs and season with salt and pepper.
4. Serve hot.
5. Change the herbs. If you don't care for thyme, swap in another herb, such as marjoram or oregano.