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Shoepeg Corn With Basil Mustard Recipe

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3 (11-oz) cans white Shoepeg corn
2 Tbsp butter, softened
2 Tbsp Dijon mustard
8 tsp chopped fresh basil or 1 tsp dried basil leaves

In medium sauce pan heat corn; drain well. In small bowl, combine remaining ingredients; mix well. Stir into corn. If desired, salt and pepper to taste. 10 servings.

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Submitted By: Terri B