Mexican corn and potatoes

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.

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