INGREDIENTS:18 lbs., 12 oz. whole kernel corn 1 lb. 14 pepper, diced 1 lb. 7.5 oz.pimentos, chopped 7 oz.margarineDIRECTIONS:1. For the Mexican corn: Saute green pepper in margarine. 2. Steam corn for 6 minutes; drain well. 3. Toss green peppers, corn and pimentos together. 4. For the chicken: Combine salt, paprika, chili powder, garlic and cumin. 5. Heat flat top griddle to 350°F. Coat grill with small amount of vegetable oil or butter substitute. 6. Sprinkle seasoning blend onto ...

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