Flavorful Mexican Corn
12 oz. corn (If using canned, drain)
¼ cup chopped pepper (I like green or red peppers. Use hot or sweet or a mixture. Just remember, a little bit of hot pepper goes a long way! Be careful when cutting hot peppers up if you use them).
2 TBS. chopped onion
3 TBS. butter or peanut oil
¼ cup grated Cheddar Cheese
Salt and Pepper to taste, if desired
Place butter or oil in large skillet. If using butter, do not turn the stove temperature above medium. Turn skillet on and let butter or oil heat up. Add corn and sauté for about 5 minutes or until corn is heated through. Add chopped pepper and onion and continue to sauté. Turn skillet off when the pepper and onion are cooked through, about 5 to 10 minutes. Place in a bowl and add cheese. Stir until cheese is mixed in. Serves 4. Source: Susan Seifert.
A note on hot peppers: People have burned their fingers while cutting up hot peppers! I took some jalapenos to a slumber party, and a woman was cutting them up. Her finger burned all night long! If you do get a burn from hot peppers, do not use water to extinguish the burn. Use vinegar instead. Water will not take the burn away. Do not touch your face or eyes until you know that all the juice from the pepper is off your hands.