Prep: 5 Mins Cook: 10 Mins
Corn is one of the most popular vegetables and this Southwest version will complement all your favorite Mexican entres.
Corn is one of the most popular vegetables and this Southwest version will complement all your favorite Mexican entrées.

Durango Corn and Peppers

Ingredients

  • 3 tbls. 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 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3 tbls. 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 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin

Directions

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.
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.
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