|Onion||1 Large, chopped|
|Canned whole kernel corn||32 Ounce, drained (2 Cans, 16 Ounces Each)|
|Canned chopped green chili peppers||2 Tablespoon (From A 4 Ounce Can)|
|Canned sliced carrots||1 Pound (1 Can)|
1. Saute onion in 2 tablespoons of the butter or margarine until soft in a medium-size skillet.
2. Stir in the remaining butter or margarine, corn, chili peppers and salt. Cook, stirring often, 15 minutes, or until lightly browned.
3. While corn browns, heat carrots in their liquid to boiling in a small saucepan; drain.
4. Spoon corn mixture into a serving bowl; overlap the carrot slices around the edge.