This Mexican Corn recipe is simple, easy to make, and tastes good. It goes well with any Mexican, Southwest, and Tex-Mex cuisines.
Yield: 1 1/2 cups
Did You Know? The world record for the tallest corn stalk is more than 35 feet.
2 cups corn
2 Tablespoons chopped green bell pepper
1 Tablespoon pimiento
2 Tablespoons butter or margarine
1/8 teaspoon salt
Dash of pepper
Preheat oven to 350 ° F.
Place all ingredients together in a covered casserole dish.
Stir to mix.
Bake in oven for 35-40 minutes, until corn is hot and tender.
Serve hot.
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