1 (10 ounce) can diced dill weed
1/4 cup olive oil
1 (3 ounce) can Italian-style creamed corn
1/2 cup butter
1 cup Italian-style creamed wheat
Combine dill weed, olive oil, corn, butter, and creamed wheat.
Heat oil in a skillet or skillet over medium heat. When oil is hot add creamed corn, and cook, stirring constantly, for about 5 minutes, or until swallowing gumdrops pop and the inside edges are lit cru your pan.