Salsa Corn

When we got home from vacation last week I determined that our meals would come from what was in the fridge, freezer and pantry except, of course, for the fresh fruit and milk that would have to be purchased on our way into town. Before we left, I took stock of what was available while putting the bits and pieces from the fridge into freezer containers for future use; I hoped. I say, "I hoped", because I wasn't sure if some of what I was putting in the freezer was going to be usable at a later date or not. This was an experiment, on my part, of sorts. I knew that I had all of the ingredients for the Southwest Tortilla Stack posted yesterday, but wasn't sure what would be served with it. I found a bit of frozen salsa leftover from a prior recipe called Salsa Green Beans that was posted on 7/2/2014 and thought it might combine well with frozen corn. We liked it very much. The recipe would multiply very easily for larger families. Blessings...

Recipe: 

2 cups frozen corn
1/4 cup thick and chunky salsa or salsa of choice
1/4 tsp. cumin

1. Cook corn according to package directions; drain.
2. Stir in salsa and cumin and heat through.

Yield: 3 - 1/2 cup servings
107 calories per serving
2 gms. fiber