Mexican corn
Yield: 4 servings
Ingredients:
- 2 c Corn fresh; cut from cob -into rings -about 4 ears 1 ts Salt
- 1/4 c Butter (or marg.); melted 1 lg Tomato; peeled and diced
- 1/4 c Green pepper; chopped -about 1 cup
- 1/4 c Red pepper; chopped 1/4 ts Oregano leaves; dried
- 1 c Onion; sliced
Instructions:
separated Combine first 6 ingredients in a large skillet; cover and cook over medium heat 7 minutes stirring occasionally. Add tomato and oregano; cook uncovered 2 minutes or until tomato is heated thoroughly. SOURCE:Southern Living Magazine July 1980. Typos by Nancy Coleman. Nancy O Note: Maybe could be used for diabetic
