Garden Patch Corn - cooking recipe

Ingredients

2 Tbsp. butter
1 (10 oz.) pkg. frozen sweet whole kernel corn
1/2 c. chopped sweet red pepper
1 tsp. basil leaves
1/2 tsp. salt
1 c. (1 medium) ripe tomato, cubed
1 Tbsp. fresh chopped parsley

Preparation

In 2-quart saucepan, melt butter.
Stir in remaining ingredients except tomato and parsley.
Cover; cook over medium heat, stirring occasionally, until vegetables are crisply tender (10 to 12 minutes).
Remove from heat.
Stir in tomato and parsley. Cover; let stand 1 minute or until tomato is heated through.
Makes 6 servings.