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Mexican corn and potatoes

Yield: 6 servings

Ingredients:

• 1 Serrano Chiles; *
• 1 c Onion; Chopped
• 1 Lg
• 2 tb Margarine Or Butter
• 2 c Whole Kernel Corn
• 2 c Potatoes; Cooked Cubed
• 1 1/2 ts Red Chiles; Ground
• 1/2 ts Salt

Instructions:

* Use either 1 or 2 of the chiles that have been seeded and chopped. To your own taste. Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients cook stirring occasionally until heat through about 4 minutes.

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