Mexicali Rose Skillet Corn
INGREDIENTS
  • Servings: 6
  • 3/4 cup finely chopped celery
  • 3/4 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup (one 2-ouncejar) chopped pimiento, undrained
  • 1 tablespoon reduced-calorie margarine
  • 1/8 teaspoon black pepper
  • 3 cups frozen whole-kernel corn, thawed
  • 1 teaspoon dried parsley flakes
DIRECTIONS
  1. In a large skillet sprayed with butter-flavored cooking spray, saute celery, onion, and green pepper for 5 minutes.
  2. Stir in undrained pimiento, margarine, and black pepper. Add corn and parsley flakes. Mix well to combine.
  3. Lower heat, cover, and simmer for 5 minutes, stirring occasionally.