1chicken bouillon cube
1Tbsp.unsalted butter or margarine
1can (15 1/4 oz.)H-E-B Whole Kernel Corn, drained
1green onion, chopped
Place 1/2 cup cold water, flour and chicken bouillon in a small cup.
Stir mixture to combine; set aside.
Heat a medium-size skillet over high heat.
Add butter or margarine, corn, onion and cayenne pepper.
Cook for 2-3 minutes or until the corn begins to brown, stirring constantly.
Add chicken bouillon mixture and continue to cook until liquid thickens. Serve hot.
No Nutritional Information Available