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Prep 10min
Total25min
Servings6
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Ingredients
2
cups frozen corn
2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, thinly sliced (1/2 cup)
1
jar (2 oz) diced pimientos, drained
1
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4
teaspoon salt
1/8
teaspoon garlic powder or 1/4 teaspoon dried minced onion
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Steps
1
Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
2
Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.
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You can use 2 tablespoons dried minced onion in place of the fresh onion.
Look in the frozen-food case for bags of frozen chopped onions. Keep them on hand for fuss-free chopped onion.
Newer varieties of frozen corn are available. Look for extra-sweet gold & white corn.
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