Mexican Corn

6 c. fresh or frozen corn 2 { 4 oz.} jars pimentoes , drained 1/3 c. sliced green onions 1 small green pepper, diced 2 T. butter 1 T. chili powder 1 T. cumin 1/2 t. salt
In a large saucepan combine all ingredients. Cover and cook over med. heat 10 minutes or until vegetables are tender.