Mexicorn

If you are still in need of a quick and easy veggie dish for Thanksgiving, this just might be what you are looking for. Even the colors look festive enough for a holiday gathering. Although Mexican flavors may be a little “out of the box” for Thanksgiving, this is a great potluck side dish, and it will feed a crowd. (It 's also a great accompaniment to my Mexican Meat Loaf.) Actually, this year I’m changing up our traditional Thanksgiving menu somewhat and will be going “out of the box” compared to past holidays. Gotta change things up every now and then; and I want to be a little more creative this year. Of course the turkey, stuffing and mashed potatoes with gravy are a “given” (and Mike wouldn’t forgive me if I left those out); but I’m changing up the dessert, veggie dish and appetizer this year. Stay tuned, as I hope to post some of these new additions in the near future.

Drain pimientos. Slice green onions. Dice green bell pepper.

In large saucepan, combine all ingredients. Cover and cook over medium heat for 10 minutes, or until vegetables are tender.

Didn’t I say “easy?”This post has more pictures than directions.....lol.

MEXICORN
Source: Quick Cooking March/April 2001
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 bag (28 ounces) frozen corn, or 6 cups fresh
• 2 jars (4 ounces each) sliced pimientos, drained
• 1/3 cup sliced green onions
• 1 small green pepper, diced      
• 2 Tablespoons butter or margarine
• 1 Tablespoon chili powder
• 1 Tablespoon ground cumin
• 1/2 teaspoon salt

             
DIRECTIONS:

In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or
until vegetables are tender.

Servings: 8