- 1 package (16 ounces) frozen corn, thawed or 3-1/3 cups fresh corn
- 1 tablespoon butter
- 1 plum tomato, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/3 cup minced fresh cilantro
- In a large nonstick skillet, saute corn in butter until tender. Reduce heat to medium-low; add the tomato, lime juice, salt and cumin. Cook and stir for 3-4 minutes or until heated through. Remove from the heat; stir in cilantro. Yield: 5 servings.
Originally published as Southwestern Sauteed Corn in Healthy Cooking August/September 2008, p62
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