CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Indian |
Vegetable |
4 |
Servings |
INGREDIENTS
3 |
c |
Fresh corn off the cob or frozen kernels; defrosted |
1/2 |
c |
Yellow onion; diced |
3 |
tb |
Butter or olive oil |
1 |
cn |
(4-oz) diced green chiles |
|
|
Salt & pepper to taste |
INSTRUCTIONS
(Southwest Indians) SERVES 4-5
This is very quick and offers a most unusual combination of American
flavors. You need not just serve this with Mexican dinners, as it will go
well with many main courses.
In a large frying pan saut. the corn and onions in the butter until
tender. Add the chiles and check for salt and pepper.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”