Mexican Corn


Category: vegetable



2 cups fresh corn cut from cob ( abt 4 ears)
1/4 cup butter
1/4 cup green pepper chopped
1/4 cup red pepper chopped
1 cup onion, corsely chopped
1 tsp salt
1 lg. tomato diced (abt 1 cup)
1/4 tsp dried oregano leaves


Combine first 6 ing. 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.

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