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
Servings 8 people
- 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.