Title: Mexican Corn and Potatoes
Categories: Mexican 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.

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