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Corn Sesame Saute

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  Fresh ears of corn 3
  Butter/Margarine 3 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Sesame seed 2 Tablespoon
  Green pepper 2 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Basil leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

If using fresh corn, husk and remove silk; cut enough kernels from ears to measure 1 1/2 cups.
Cook and stir all ingredients over medium heat until butter is melted.
Cover; cook over low heat 15 minutes or until corn is tender.
With canned corn: Use 1 can (12 ounces) vacuum-packed whole kernel corn with peppers, drained; decrease butter to 1 tablespoon and omit green pepper.
Cook and stir all ingredients except corn over medium heat until sesame seed is toasted.
Stir in corn; heat through and serve.

Recipe Summary

Sesame Seed

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