Chile Corn and Peppers

Course : Vegetables
Serves: 4
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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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