Ingredients:
1 lb frozen corn kernels
1 1/2 tablespoons butter
1/3 cup pecans, choppped
2 small roma tomatoes, diced
1/4 teaspoon salt
pepper, to taste
Directions:
Bring water to boil in pot, reduce heat and steam corn on stovetop for approximately 5 minutes or until corn kernels are no longer frozen.
Melt the butter in a skillet over medium-high heat and add pecans. Saute the pecans, stirring constantly until lightly browned.
Add the steamed corn, tomatoes, salt and pepper.
Heat through until very hot.
Servings: 4-6
Time preparation: 10 min.
Time total: 15 min.