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

Durango Corn and Peppers


  • 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


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.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.