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