MEXICAN CORN & POTATOES

      Title: MEXICAN CORN & POTATOES
  Categories: Grains, Side dish, Vegetables
       Yield: 6 Servings
  
       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
  
   *     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.

[ add our full cookbook to your website ] [ Search The Cookbook ]