Mexican Corn

By Yankee Magazine

Feb 09 2005


Makes 4 servings.


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


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.