CORN A LA MEXICO 
2 tbsp. butter
1 sm. onion, chopped
1 lb. zucchini, sliced
1 green pepper, diced

Heat butter in fry pan and stir in vegetables. Cover and cook over high heat for 6 minutes.

Add: 1 lg. tomato, peeled and diced 1 1/2 c. whole kernel corn Salt to taste

Cook 5 minutes longer. Stir often.

 

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