¼ teaspoon of red pepper flakes
¼ cup chopped green pepper
1 tablespoon butter
2 cups whole kernel corn ( thawed, canned, or cooked)
¼ cup diced tomatoes
¼ teaspoon of salt
⅓ cup of cheddar cheese shredded
¼ teaspoon pepper
Over medium heat melt butter in a skillet. Saute green peppers.
Stir in corn, seasoning; tomatoes and heat for 5 minutes.
Mix in cheese and heat till cheese is melted.