Description Edit

Purchased from the Parnell Estate in Canton, Texas in 1988. Notation on card indicates this was a family favorite. Dated 1957. I make this every summer when the corn is fresh. I can't make enough for my family and friends. It gets gobbled right up.

Ingredients Edit

Directions Edit

  1. Sauté the onions, peppers, jalapeno pepper and garlic in olive oil until tender.
  2. Stir in corn, tomatoes, chili powder, salt and pepper.
  3. Cover and simmer for 15 minutes.
  4. Stir in the and heat thoroughly. Serves 6.

Contributed by Edit

Cat's Recipes Y-Group

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