Mexican Corn

INGREDIENTS:18 lbs., 12 oz. whole kernel corn
1 lb. 14 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

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