Easy, first made 2-12-2011. Delicious and nice change from plain corn.
- 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
In a large skillet, saute carrot in oil until crisp-tender.
Stir in the corn, water chestnuts, red pepper and parsley, heat through.