Colorful Corn

Course : Vegetables
Serves: 6
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20 ounces corn -- frozen
1/4 cup butter -- melted
1 small onion -- sliced thinly
1/2 cup green pepper -- cut in strips
1 teaspoon salt -- optional
1/4 cup milk
2 medium tomatoes -- chopped

Preparation / Directions:

In a saucepan, cook corn according to package directions; drain. Add butter, onion, green pepper, and salt, if desired. Cook over low heat 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil. Reduce heat; simmer for 2 minutes or until heated through. Remove from heat; stir in tomatoes.


Nutritional Information:

122 Calories (kcal); 9g Total Fat; (59% calories from fat); 2g Protein; 11g Carbohydrate; 22mg Cholesterol; 448mg Sodium

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