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Confetti Corn


Easy, first made 2-12-2011. Delicious and nice change from plain corn.

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  • 1/4 cup chopped carrot
  • 1 T. olive oil
  • 2-3/4 cups fresh or frozen corn, thawed
  • 1/4 cup chopped water chestnuts
  • 1/4 cup sweet red pepper
  • 1 tsp. dried parsley flakes


Servings 4


Step 1

In a large skillet, saute carrot in oil until crisp-tender.
Stir in the corn, water chestnuts, red pepper and parsley, heat through.


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