Mexican Corn

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.

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