Goes well with tacos, or just as a lazy side dish. Makes 4 side-dish size servings.
1 tbs butter/margarine
2 cloves minced garlic
1/2 tsp red pepper flakes
1/4 tsp black pepper
1 tsp parsley
pinch of sugar
15 ounce can diced tomatoes (or tomatoes with green chiles)
2 cups frozen corn kernels (don’t need to thaw)
Cook the garlic, red pepper, and butter in a skillet over medium heat until softened. Add the tomatoes and juices to the skillet, along with the black pepper, parsley, and sugar. Stir to combine and turn the heat up to medium. Simmer for 10 minutes or until most of the tomato juices have evaporated.
Add the frozen corn to the skillet. Stir to combine and cook for 3-5 minutes until heated through.