Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 each | Serrano Chiles; * |
| 1 cup | Onion; Chopped, 1 Lg |
| 2 tablespoons | Margarine Or Butter |
| 2 cups | Whole Kernel Corn |
| 2 cups | Potatoes; Cooked, Cubed |
| 1½ teaspoon | Red Chiles; Ground |
| ½ teaspoon | 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.