Chile Corn

Ingredients

 * 1 tsp vegetable oil
 * 1/2 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
 * 1/2 tsp hot dried chile pepper
 * 1/4 cup tarragon vinegar or
 * 1/4 cup white wine vinegar

Directions
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. Food exchange per serving: 1 strach/bread exchange + 1 vegetable exchange cal: 96; cho: 0mg; car: 21g; pro: 3g; sod: 6mg; fat: 2g;