Peppery Corn and Tomatoes

Peppery Corn and Tomatoes

Just five minutes and a single step is all you need to make this tasty corn and potato recipe - perfect for a side dish.

Prep Time

05

Minutes

Total Time

05

Minutes

Makes

2

servings

1 1/3
cups frozen whole kernel corn
1/4
cup garlic salt
Dash of ground red pepper (cayenne)
2
teaspoons butter or margarine
2
green onions, chopped
1/2
medium tomato, chopped
  1. Cook corn as directed on package; drain. Stir in remaining ingredients.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Good 2 Know
A pinch of cayenne gives this side some feisty flair. It's a yummy accompaniment to crispy fried chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 160mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.