Mexican Corn. Do you remember your precious Mama making it out of the can for you? Well, I do! I always loved it. Now, I love this a lot more. Simple and so flavorful!
Mexican Corn
- 3 ears (2 1/2 cups) corn, whole kernels cut off
- 1/3 cup mixed colored sweet peppers
- 1/2 cup sweet onions, diced
- 1 to 2 cloves (1 teaspoon) garlic, minced
- 2 Tablespoons margarine
- 1 Tablespoon canola oil
- salt, to taste
- pepper, to taste
In a skillet, heat margarine and oil to medium high. Add onions, peppers and cook until soft and onions are translucent. Add garlic and corn and cook until corn is tender. Season with salt and pepper, if desired. Enjoy!
