Just spicing up a basic warm vegetable to make it fit into our Tuesday Mexican Night meal plans. Enjoy!
Mexican Cooked Corn
Cooked frozen corn with a Mexican flare
- 4 cups Frozen Corn
- 1 Cup Red Bell Pepper chopped
- 1 1/2 Tbsp Butter
- 3/4 tsp Garlic Salt
- 2 Tbsp Cilantro chopped
In a large saucepan, bring 6 cups water to boil. Add frozen corn and cook until mixture begins to boil again. Drain water and return corn to pan.
Add bell pepper, butter, and garlic salt and simmer for 5 minutes. Top with cilantro.