Hazelnuts, Corn and Snow Peas
2 cups fresh cut-from-the-cob corn kernels
8 ounces fresh Chinese pea pods – sliced into thirds
3 tablespoons diced pimento – drained
2 tablespoons margarine
1/3 cup roasted and chopped Oregon hazelnuts
In a saucepan, melt margarine. Add corn, salt and pepper, and cook for 4 minutes. Add pimento and pea pods and continue to cook for 4 to 6 minutes. Add hazelnuts and serve.