Ingredients
1/4 cup chopped carrot1 tablespoon olive oil2-3/4 cups fresh or frozen corn, thawed1/4 cup chopped water chestnuts1/4 cup chopped sweet red pepper
Preparation
In a large cast-iron or other heavy skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, and red pepper; heat through.
