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Mexican Corn And Potatoes


Course : Salsas
Serves: 6
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Ingredients:


1 medium serrano chiles -- *

1 cup onion -- chopped, 1 lg

2 tablespoon margarine or butter

2 cup whole kernel corn

2 cup potatoes -- cooked, cubed

1 1/2 teaspoon red chiles -- ground

1/2 teaspoon salt
 

Preparation / Directions:


* Use either 1 or 2 of the chiles that have been seeded and chopped. To your own taste. Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes.

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