Mexican Corn

23.10.2008 | Author: Cook | Posted in Diabetic
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Mexican Corn


Servings: 4
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, 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

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