- 1-1/2 cups frozen corn, thawed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 3/4 cup shredded cheddar cheese
- In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese. Yield: 2 servings.
Originally published as Sauteed Corn with Cheddar in Reminisce October/November 2011, p58
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