Title: Mexican corn
 Categories: Diabetic, Side dishes, Vegetables
      Yield: 4 Servings
 
      2 c  Corn, fresh; cut from cob
           -about 4 ears
    1/4 c  Butter (or marg.); melted
    1/4 c  Green pepper; chopped
    1/4 c  Red pepper; chopped
      1 c  Onion; sliced, separated
           -into rings
      1 ts Salt
      1 lg Tomato; peeled and diced
           -about 1 cup
    1/4 ts Oregano leaves; dried
 
  Combine first 6 ingredients in a large skillet; cover and cook over
  medium heat 7 minutes, stirring occasionally.  Add tomato and
  oregano; cook, uncovered, 2 minutes or until tomato is heated
  thoroughly.