Chile Corn

Ingredients

 * 1 tsp vegetable oil
 * ½ cup onion, chopped
 * 2 cup whole-kernel corn or 1 pack (10 oz) whole-kernel, thawed
 * 1 small red bell pepper, diced
 * 1 small green bell pepper, diced
 * ½ tsp hot dried chile pepper
 * ¼ cup tarragon vinegar or ¼ cup white wine vinegar

Directions

 * 1) In a large, non-stick skillet, heat oil and cook onion until translucent.
 * 2) Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes.
 * 3) Stir in chile pepper and vinegar, cooking just long enough to warm through.

Nutritional information

 * Food exchange per serving: 1 starch/bread + 1 vegetable
 * calories: 96; cho: 0 mg; car: 21g; pro: 3g; sod: 6 mg; fat: 2g