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makes:8 servings
1 tablespoon butter or margarine
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
1 medium jalapeño chili, seeded and finely chopped
2 bags (1 lb each) frozen whole kernel corn
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1. In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
2. Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.
1 tablespoon butter or margarine
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
1 medium jalapeño chili, seeded and finely chopped
2 bags (1 lb each) frozen whole kernel corn
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1. In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
2. Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.
