Mexican Corn and Potatoes

Recipe Ingredients

1		Serrano chiles - *
1 cup	62g / 2.2oz	Onion, chopped - 1 lg
2 tablespoons	30ml	Margarine or butter
2 cups	125g / 4.4oz	Whole kernel corn
2 cups	474ml	Potatoes, cooked - cubed
1 1/2 teaspoons	7.5ml	Red chiles - ground
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

* Use either 1 or 2 of the chiles that have been seeded and chopped. To your own taste.

Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes.

Source:
Jo Anne Merrill

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