Mexicali Corn
From: Dawn/NYS
1 tablespoon vegetable oil
2 cups whole kernel corn
1 cup chopped onion
1 clove garlic, finely chopped
1 cup chopped tomato
1 (4 ounce) can Diced Green Chiles
1/2 teaspoon salt
Heat vegetable oil in large skillet over medium-high heat. Add corn, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add tomato, chiles and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.
|