Mexicali Corn

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             FOOD FUNNY
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Thanks to Sharon Mitcheltree for this classic food funny:

A man goes into a restaurant and orders a bowl of soup. As soon as it is
served he needs to use the restroom. Being afraid that someone will eat
his soup while he is gone, he writes on the napkin "World's strongest
man." When he returns, sure enough the soup is gone. Written on the
napkin is "World's fastest runner."

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             TODAY'S RECIPE
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This dish has been popular for more than half a century under various
names: Spanish Corn, Calico Corn, and Confetti Corn. Most of the old
recipes call for canned corn because it was more easily available than
frozen corn back then, but I prefer frozen or fresh corn when you can get it.

Mexicali Corn

4 Tbs (60 ml) butter
1 green bell pepper (capsicum), cored, seeded, and finely chopped
1 red bell pepper (capsicum), cored, seeded, and finely chopped
1 onion, finely chopped
1/4 tsp (2 ml) cumin seeds
3 cups (750 ml) frozen or canned corn kernels, or the kernels cut from about 8 ears of fresh corn
Salt and freshly ground pepper to taste

Melt the butter in a large skillet over moderate heat and saute the bell
peppers, onion, and cumin seed until the vegetables are tender but not
brown, about 5 minutes. Add the corn, salt, and pepper and cook,
stirring frequently, until the corn is tender, about 5 minutes.
Serves 4 to 6.
Received on Tue Apr 22 19:54:52 2008