FRESH MEXICAN CORN

INGREDIENTS

8 ears of fresh corn (or two 12 oz. cans)
1/4 c. margarine
1 c. onion rings
1/2 c. green pepper strips
1 1/2 tsp. salt
1/4 tsp. oregano
1/2 c. light cream
2 medium tomatoes, sliced and halved.

Melt butter in skillet. Add corn, onions, peppers, salt and oregano. Cover and cook for 6-7 minutes. Add cream and tomatoes. Simmer uncovered for 1 to 2 minutes.