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Mexican Corn

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2 c Frozen corn

2 tb Butter

1/4 c Diced onion

1/4 c Diced sweet green pepper

2 tb Chopped pimiento

1/2 ts Salt

1/4 ts Pepper

In saucepan, bring small amount of water to boil; add corn. Reduce heat to simmer and cook for 5-7 minutes or until tender; drain. In another saucepan, melt butter over medium heat; cook onion and green pepper for 2-3 minutes or until softened. Stir in pimiento, salt, pepper, and corn. Makes 4 servings.

Origin: Canadian Living cooking collections, Vegetables/Salads. Shared by: Sharon Stevens

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