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.
Got a favorite garden recipe to share? Email it to us. Also include your first name, last name (or the first initial of your last name), and where you live so we can give you proper credit and recognition. Contribute a recipe now
©1999-2024 GardenersNet.Com, All Rights Reserved