Southwestern Corn

Ingredients:

• 2 tablespoons butter
• 3 cups fresh or frozen corn kernels
• 3-4 sun dried tomatoes, soaked in hot water for 15 minutes, drained, and chopped
• 3 tablespoons finely chopped fresh basil
• 1/3 cup chopped green onions, including tops
• salt and fresh pepper 

Directions:

1. In a medium skillet, heat butter over medium-high heat until foam subsides.  
2. Add corn and sun-dried tomatoes and cook, stirring frequently, about 6 minutes.  
3. Place in serving bowl and add basil and green onions.  
4. Season with salt and pepper to taste.  
5. Toss and serve warm or at room temperature. 

Yield: 4-5 servings