Mexican Corn And Pepper
This mexican corn recipe is a hot and spicy corn recipe made with whole kernal corn and tomatoes. Cooked along with a medley of peppers with added hot peppers, the mexican corn can be served along with a tossed salad or in a bowl with fresh parsley for garnish.
|Vegetable oil||2 Tablespoon|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped red pepper||1⁄4 Cup (4 tbs)|
|Hot pepper||1⁄2 , finely minced (Fresh)|
|Canned whole kernel corn||17 Ounce, drained (1 Can)|
|Canned chopped tomatoes||1⁄2 Cup (8 tbs), well drained|
Heat oil in medium saucepan.
Saute peppers over medium heat 5 minutes.
Add corn, tomatoes, salt, and pepper; heat through.