Sauteed Yellow Corn and Pecans |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the back package of a bag of Pictsweet brand frozen corn kernels. I enjoy finding recipes serendipitously! In summertime, try this using fresh corn! I'd also be inclined to add a few slices of red onion if the mood struck me. 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:
1. 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.
2. Melt the butter in a skillet over medium-high heat and add pecans. Saute the pecans, stirring constantly until lightly browned.
3. Add the steamed corn, tomatoes, salt and pepper.
4. Heat through until very hot.
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