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Fiesta Corn

Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don’t like heat? Use green bell peppers instead of jalapenos. —Cassandra Ramirez, Bardstown, Kentucky
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1 small onion, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 6 plum tomatoes, seeded and chopped
  • 5 cups fresh or frozen corn
  • 1-1/2 teaspoons salt
  • Lime wedges, optional

Directions

  • In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir 3-4 minutes or until onion is crisp-tender. Stir in tomatoes; cook 3 minutes longer.
  • Add corn; cook, uncovered, 8-10 minutes or until tender, stirring occasionally. Stir in salt. If desired, serve with lime wedges.
Nutrition Facts
3/4 cup: 142 calories, 7g fat (4g saturated fat), 15mg cholesterol, 505mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 4g protein.

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