Salsa Corn

3/4 Cup / 180 mL Chopped Onion
1 Cup / 250 mL Chopped Green Pepper
1 Tbsp. / 15 mL Watkins Chicken Soup Base
1/2 to 1 teas. / 2.5 to 5 mL, depending on heat level desired Watkins Cajun Pepper
2 to 3 teas. / 10 to 15 mL, depending on heat level desired Watkins Inferno Sauce
2 Pkgs. (10 oz. / 280 g each) Frozen Corn
1 Cup / 250 mL Diced Tomato
Salt, to taste

Sauté the onion and green pepper in non-stick skillet just enough to heat through. Add Chicken Soup Base, Cajun Pepper and Inferno Sauce; mix well. Add the corn and cook until heated through. Add tomato and serve hot. Makes 8 servings.

Nutritional Information Per Serving:
Calories 80, Protein 3g, Carbohydrates 19g, Sodium 210mg, Fat 0g, Saturated fat 0g, Cholesterol 0mg, Dietary fiber 4g

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