1 lg. bell pepper, chopped fine
1 lg. onion, chopped fine
1 can stewed tomatoes, drained
1/2 stick butter
2 cans whole kernel corn, drained
1 c. picante sauce (mild to medium)

Saute peppers and onions in oil until onions are clear. Add tomatoes and simmer for 10 minutes. Add corn, butter and picante sauce. Simmer for about 10 minutes on medium to medium-high heat. Serve as a side dish with most any main dish Mexican recipe.