Corn is one of the most popular vegetables
and this Southwest version will complement all your favorite
Mexican entrées.
Durango Corn
and Peppers
- 3 tablespoons butter or
margarine
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup chopped onion
2 cloves garlic, chopped
4 cups frozen corn, thawed
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
- Melt butter in large skillet;
cook bell peppers, onion and garlic until tender. Add corn, chiles,
chili powder and cumin. Cook for 8 to 10 minutes or until corn
is tender. Season with salt and ground black pepper.
Makes 8 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
