Recipe - Mexican Corn

One fourth cup Butter (or marg.); melted
2 cup Corn, fresh; cut from cob
One fourth cup Pepper, green; chopped
One fourth cup Pepper, red; chopped
1 teaspoon Salt
1 cup Onions, Frenchfried; canned
1 cup Tomatoes, fresh; cubes
One fourth teaspoon Oregano

Combine first 5 ingredients in a heavy skillet. Cover and cook over
medium heat 7 minutes, sitrring occasionally. Stir in Frenchfried
onions, tomatoes, and oregano. Cook, uncovered, 2 minutes or until
tomatoes are thoroughly heated.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
Nancy O'S Note: Maybe for the diabetci

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip