Chile corn with mango

Added 5/11/97--serves 2-4 (depends on whether used as side dish or one of
the entrees)

   * 4 ears corn, cleaned and kernels removed
   * Minced mango flesh from 1/2 mango
   * 2 T chile powder (recipe below)
   * 1/4 t annatto (optional) or paprika
   * 3 T olive oil + 1 t butter
   * 1 minced clove garlic
   * 3 T minced sweet onion
   * 2 minced habaneros (remove or leave seeds and membrane to taste)
   * Juice 1/2 lemon
   * Water to just float all the above

Heat the oil on high heat in a hot skillet. Add the spices, garlic, onion,
and pepper; saute about 2 minutes, then add the corn. Stir constantly and
cook until fragrant, about 3 minutes. Add the lemon juice and enough water
to just come to the top of the ingredients, reduce heat to medium-low
(rolling simmer) and cover, leaving the lid slightly askew on the
pot/pan/whatever. Add salt and/or sugar to taste.