Coyote Corn

Course : Vegetables
Serves: 4
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2 tablespoons butter
2 1/2 cups fresh or frozen corn kernels
4 Large sun-dried tomatoes -- drained and chopped
3 tablespoons finely chopped fresh basil
1/3 cup chopped green onions -- including tops
1 teaspoon salt and freshly ground pepper

Preparation / Directions:

Soak sun-dried tomatoes in hot water for 15 minutes. In medium skillet, heat butter over medium-high heat until foam subsides. Add corn and sun-dried tomatoes and cook, stirring frequently, about 4 minutes. Place in serving bowl and add basil and green onions. Season with salt and pepper to taste. Toss to combine. Serve warm or at room temperature.


Nutritional Information:

59 Calories (kcal); 6g Total Fat; (85% calories from fat); trace Protein; 2g Carbohydrate; 16mg Cholesterol; 102mg Sodium

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