When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it— my husband and I both enjoy it. —Sylvia Kessick, Dewey, Arizona
Ingredients
- 3 cups fresh corn
- 1/2 cup diced onion
- 1/4 cup butter, cubed
- 1 can (4 ounces) chopped green chiles
- Salt and pepper to taste
Directions
- In a skillet, cook corn and onion in butter until tender. Add chiles, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.
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