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Peppery Corn and Tomatoes

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  • Prep 5 min
  • Total 5 min
  • Servings 2
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Just five minutes and a single step is all you need to make this tasty corn and potato recipe - perfect for a side dish.
Updated Nov 24, 2011
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Ingredients

  • 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

Steps

  • 1
    Cook corn as directed on package; drain. Stir in remaining ingredients.

Tips from the Betty Crocker Kitchens

  • tip 1
    A pinch of cayenne gives this side some feisty flair. It's a yummy accompaniment to crispy fried chicken.

Nutrition

130 Calories, 4g Total Fat, 3g Protein, 23g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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