1 teaspoon canola oil
1 medium onion, chopped
1 teaspoon Butter Buds
1 large garlic clove, minced
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
3 cups frozen corn
1 Roma tomato, chopped
Pinch salt
1/8 teaspoon black pepper
Tabasco Sauce to taste (optional)

Spread oil evenly in sauté pan and heat slightly. Add onion and stir in Butter Buds to coat. Stir in garlic, red pepper, and green pepper; cook until onion is soft, about 2 minutes. Add corn and cook, stirring a few times, until corn is defrosted, about 5 minutes. Add tomato, salt, and pepper and cook until heated through. Add Tabasco Sauce. Makes 4 servings.

Dianna Helfand - Hawai'i Light and Healthy. Available through Bess Press.