Janet'S Mexicorn - cooking recipe

Ingredients

6 c. fresh or frozen corn
2 (4 oz.) jars sliced pimientos, drained
1/3 c. sliced green onions
1 small green pepper, diced
2 Tbsp. butter or margarine
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. salt

Preparation

In a large saucepan, combine all the ingredients.
Cover and cook over medium heat for 10 minutes or until vegetables are tender.
Yield:
8 servings.