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Title: Mexican Corn & Potatoes
Categories: Grain Side Vegetable
Yield: 6 Servings

1 Serrano Chiles; *
1cOnion; Chopped, 1 Lg
2tbMargarine Or Butter
2cWhole Kernel Corn
2cPotatoes; Cooked, Cubed
1 1/2tsRed Chiles; Ground
1/2tsSalt

* 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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