MEXICAN CORN AND POTATOES

Servings: 6
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

* 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.