Thursday, May 26, 2011

Mexican Corn

This was a really tasty and easy way to add some jazz to plain corn kernels!

Mexican Corn


1 (16 oz) package frozen corn, thawed
1/2 cup thick and chunky salsa
1/4 cup sliced ripe olives


Cook corn according to package directions and stir in salsa and olives. Cook until hot and drain.

*I served it alongside barbeque chicken drumsticks :)

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