Mexican Corn

INGREDIENTS:18 lbs., 12 oz. whole kernel corn
1 lb. 14 oz.green pepper, diced
1 lb. 7.5 oz.pimentos, chopped
7 oz.margarineDIRECTIONS:1. For the Mexican corn: Saute green pepper in margarine.

2. Steam corn for 6 minutes; drain well.

3. Toss green peppers, corn and pimentos together.

4. For the chicken: Combine salt, paprika, chili powder, garlic and cumin.

5. Heat flat top griddle to 350°F. Coat grill with small amount

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish