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MEXICAN CORN
1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn
1/4 cup diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish
Heat butter or margarine over low heat. Add and cook until onion
is transparent. Add green pepper. Add corn. Cook corn covered,
over low heat, about 10 minutes, or until tender.
During the last few minutes of cooking, mix in diced pimento.
Season to taste with salt and pepper. Mix gently. Garnish with
sweet red pepper slices. Serves 4.
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