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Mexican Corn

by in Oct 1999

Yield: Makes 4 servings.

Ingredients:

  • 1/2 tablespoon oil (olive or canola)
  • 1 onion, chopped
  • 2 jalapenos, seeded and chopped
  • 2 red bell peppers, seeded and sliced
  • 4 cups corn kernels, drained or thawed
  • 1/2 cup chopped fresh parsley
  • salt and pepper, to taste

Instructions:

Heat oil and saute onion. Increase heat and add jalapenos, cooking on high for 1 minute. Reduce heat again and add remainder of the ingredients, and saute until corn is warmed.
Updated Wednesday, February 9th, 2005
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