1/2 c. sweet cream butter (do not substitute butter, will spoil flavors)
12 oz. can whole kernel corn with red and green peppers
10 oz. pkg. frozen chopped broccoli, thawed and drained
1 tsp. basil leaves
1/8 tsp. garlic powder
1/8 tsp. pepper

Drain corn. In heavy 2 quart saucepan, melt butter. Add remaining ingredients; stir to blend. Cover. Cook over medium heat stirring occasionally, until crisply tender, 8-10 minutes.