Mexican Corn

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Title: Mexican Corn
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1/4 c Butter (or marg.); melted 1 ts Salt
2 c Corn, fresh; cut from cob 1 c Onions, French-fried;
canned
1/4 c Pepper, green; chopped 1 c Tomatoes, fresh; cubes
1/4 c Pepper, red; chopped 1/4 ts Oregano

Combine first 5 ingredients in a heavy skillet. Cover and cook over
medium heat 7 minutes, sitrring occasionally. Stir in French-fried
onions, tomatoes, and oregano. Cook, uncovered, 2 minutes or until
tomatoes are thoroughly heated.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
Nancy O'S Note: Maybe for the diabetci

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