Sauteed Yellow Corn and Pecans

From the back package of a bag of Pictsweet brand frozen corn kernels. I enjoy finding recipes serendipitously! In summertime, try this using fresh corn! I'd also be inclined to add a few slices of red onion if the mood struck me.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1  lb frozen corn kernels
• 1 1⁄2 tablespoons butter
• 1⁄3 cup pecans, choppped
• 2  small roma tomatoes, diced
• 1⁄4 teaspoon salt
•  pepper, to taste

Directions

1. Bring water to boil in pot, reduce heat and steam corn on stovetop for approximately 5 minutes or until corn kernels are no longer frozen.
2. Melt the butter in a skillet over medium-high heat and add pecans. Saute the pecans, stirring constantly until lightly browned.
3. Add the steamed corn, tomatoes, salt and pepper.
4. Heat through until very hot.