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.