1 c. frozen whole kernel corn
1/2 c. water
1 sm. sweet red pepper
1 (6 oz.) pkg. frozen pea pods
2 tsp. butter
1/4 tsp. dried dill weed
1/8 tsp. salt
1/8 tsp. pepper

In a medium saucepan combine frozen corn and water. Bring to boiling, then reduce heat. Cover and simmer for 4 minutes.

Meanwhile cut the red pepper into bite size strips. Add red pepper and pea pods to saucepan. Cover and cook about 2 minutes or until red pepper and pea pods are crisp-tender. Drain.

Add the butter, dill weed, salt and pepper to vegetable mixture. Toss until butter melts and vegetables are coated.