Mexican Corn And Potatoesmexican, side dishes, vegetables 1 serrano chiles; * 1 cup onion; chopped, 1 lg 2 tablespoon margarine or butter 2 cup whole kernel corn 2 cup potatoes; cooked, cubed 1 1/2 teaspoon red chiles; ground 1/2 teaspoon salt * 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. |
