Food
Mexican Corn
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings.
Ingredients
1/2 tablespoon oil (olive or canola)
1 onion, chopped
2 jalapenos, seeded and chopped
2 red bell peppers, seeded and sliced
4 cups corn kernels, drained or thawed
1/2 cup chopped fresh parsley
salt and pepper, to taste
Instructions
Heat oil and saute onion. Increase heat and add jalapenos, cooking on high for 1 minute. Reduce heat again and add remainder of the ingredients, and saute until corn is warmed.
