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2 cups fresh corn kennels (or frozen)
1 cup fresh pea pods
1 red bell pepper, cut into strips
2 teaspoons butter
2 teaspoons chopped fresh dill
Salt and pepper, to taste
In a medium saucepan, cook fresh corn in boiling water for 2-3 minutes; add pea pods and red pepper strips; cook for 2 minutes more or until peas are at a tender crisp.
Drain and toss with butter, dill and salt and pepper to taste.
Can be served immediately or cover and chill.
Delicious side salad to welcome in the summer's bounty.
Calories 114 calories; Protein 3 grams; Fat 3 grams; Sodium 34 milligrams; Cholesterol 5 milligrams; Saturated Fat 1 grams; Carbohydrates 22 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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