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Tuesday, November 26, 2013

Texas Corn

2 tablespoons olive oil
1 (16 ounce) package frozen corn   
1 cup salsa
1/2 cup chopped scallions (about 4 scallions)
  (2.25 ounce) can sliced olives (½ cup)
In a medium-sized skillet, heat oil over medium-high heat. Add corn and cook, stirring, about 5 minutes. Add remaining, reduce heat, and simmer another 5 minutes. Serve immediately.

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