From Burns, Wyoming, Nancy McDonald shares this zesty summer side dish that's great with canned , frozen or leftover corn. Tomato and green pepper add bright color and taste. "It's terrific at barbecues and potlucks," she assures.
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon butter
- 2 cups whole kernel corn
- 1/4 cup diced tomato
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Cayenne pepper to taste
- In a large saucepan, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally. Yield: 4 servings.
Originally published as Corn with a Kick in Quick Cooking July/August 2000, p15
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