1 ts Vegetable oil
1/2 c Onion; chopped
2 c Whole-kernel corn -OR-
10 oz Pkg whole-kernel; thawed
1 sm Red bell pepper; diced
1 sm Green bell pepper; diced
1/2 ts Hot dried chile pepper
1/4 c Tarragon vinegar -OR-
1/4 c White wine vinegar
In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through.
