Cook'n with Betty Crocker
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Volume II
October 31, 2003

Duplicating A Dallas Corn Dish

I had a dish similar to this in a Dallas restaurant and was so impressed that I came home and tried as best I could to duplicate it. What I came up with, with the help of my wife, has turned out to be her favorite corn dish! We hope you will like it too! --Chuck F. in Arkansas

Tex-mex Corn

Makes 4 servings

1 pound frozen corn
1/3 cup packed brown sugar
5-6 fresh green onions sliced into 1/4 inch pieces
1-4 diced green chilies (depending on how hot you want it) (my wife likes 2, I like 3)
1 2-ounce jar diced pimientos

Place corn and peppers in a pot and cook as you would normally cook the corn. Drain off all but approximately 1 cup of the liquid. Stir in the sugar, pimentos, and onions. Simmer 5 minutes. Serve in small bowls with liquid.


Desi @ DVO

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