Mexican Corn
Yield
4 servingsPrep
10 minCook
10 minReady
25 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
corn
frozen |
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
onions
diced |
|
| ¼ | cup |
green bell peppers
diced |
|
| 2 | tablespoons |
pimentos
chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
corn
frozen |
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
onions
diced |
|
| 59 | ml |
green bell peppers
diced |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
In saucepan, bring small amount of water to boil; add corn.
Reduce heat to simmer and cook for 5 to 7 minutes or until tender; drain.
In another saucepan, melt butter over medium heat; cook onion and green pepper for 2 to 3 minutes or until softened.
Stir in pimiento, salt, pepper, and corn.
