Ingredients:
1/4 cup butter
14 ounces kernel corn, with it’s juice
2 medium carrots, thin sliced
1/4 cup green peppers, chopped
1/4 cup red peppers, chopped
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon marjoram
Directions:
Melt the butter in medium pot.
Add all the ingredients to it.
Cook until the carrots are tender.
approximately 12 to 14 minutes.
Stir occasionally.
Serve hot.
Servings: 3
Time preparation: 30 min.
Time total: 44 min.