ROASTED CORN
1 tsp Olive Oil
1/2 stick Butter
1 can whole kernal Corn
1 16oz jar Santitos Salsa
In a medium saucepan add 1 teaspoon of olive oil and 1/2 stick of butter and heat pan over medium to high heat. Add strained corn and lightly brown until corn becomes sticky (stir frequently for approximately 15 minutes). Add 4 to 6 oz of Mild, Medium or Hot Santitos Salsa. Reduce heat. Ready in 20 minutes.