2 tablespoons olive oil
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
2 teaspoons dried tarragon
2 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper pepper powder
1 teaspoon crushed red pepper flakes
1/8 teaspoon white sugar
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
2 (14 ounce) cans whole kernel corn, drained
1 tablespoon chopped fresh parsley
salt and pepper to taste
1/2 cup water
Heat olive oil in a large pot over high heat. Bring to a full boil. Stir in onions and garlic. Reduce heat to medium-low and cook about 1 minute, stirring well.
Add oregano, basil, oregano, marjoram and basil; mix well.
Whisk together onion and garlic powder in a small bowl. Set aside. Melt 1/4 cup of butter with garlic powder mix in a small saucepan over medium heat. Add water to the pan; simmer about 1 minute.
Pour tomato mixture over corn to ensure that kernels are coated and well coated. This produces a beautiful texture when served with Prepared Veggie Dip. Chill pasta and salad for about an hour or take it off the griddle and sprinkle green idyll.