|Chopped sweet green pepper||3 Tablespoon|
|Tomato||1 Medium, peeled and chopped|
|Sweet corn/1/2 of 5 ounce package frozen whole-kernel corn||1 Cup (16 tbs) (Fresh, Cut From 2 Medium-Size Ears)|
|Canned green chilies||2 , rinsed, seeded, and chopped (Whole)|
|Shredded sharp cheddar cheese/Monterey jack cheese / a combination of the two||1 Pound (4 Cups)|
|Pimiento||1 , sliced|
|Minced parsley||1 Tablespoon|
1. Melt the butter in the top of a double boiler set directly over moderate heat. Add the green pepper, and cook, uncovered, until soft—about 5 minutes. Meanwhile, bring about 1 inch of water to a simmer in the bottom of the double boiler.
2. Place the top of the double boiler over the hot water, and add the tomato, corn, chilies, salt, and cheese. Stir until the mixture is well blended and the cheese has melted—about 5 minutes. Serve over the toast, and garnish with the pimiento and parsley if desired.