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Mexican Corn

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1 No. 2 can golden bantam corn
2 tablespoons butter
2 tablespoons green pepper, chop
2 tablespoons pimento
1 cup heavy cream


Melt butter, add corn and heat thoroughly. In the meantime, cut thin slice from stem end of green pepper, remove seeds, parboil in boiling salted water, uncovered 8 minutes. Drain, cool, chop. Blend all the ingredients and serve very hot.

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