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Chile Corn and Peppers


Course : Vegetables
Serves: 4
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Ingredients:


1 teaspoon vegetable oil

1/2 cup onion -- chopped

2 cups whole-kernel corn or

10 ounces whole-kernel corn -- thawed

1 small red bell pepper -- diced

1 small green bell pepper -- diced

1/2 teaspoon hot dried chile pepper

1/4 cup tarragon vinegar or

1/4 cup white wine vinegar
 

Preparation / Directions:


In a large, non-stick skillet, heat oil and cook onion until translucent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinegar, cooking just long enough to warm through.

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