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Fiesta Corn

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

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
Fiesta Corn Recipe photo by Taste of Home

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

  1. In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer.
  2. Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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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