Ingredients
6 cups fresh or frozen corn2 jars (4 ounces each) sliced pimientos, drained1/3 cup sliced green onions1 small green pepper, diced2 tablespoons butter1 tablespoon chili powder1 tablespoon ground cumin1/2 teaspoon salt
Preparation
In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.
