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Southwest Skillet Corn

"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings

Ingredients

  • 1 medium sweet red pepper, chopped
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1 tablespoon butter
  • 1-1/2 teaspoons ground cumin
  • 1 package (16 ounces) frozen corn, thawed
  • 1/3 cup minced fresh cilantro

Directions

  • In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 138 calories, 4g fat (2g saturated fat), 8mg cholesterol, 37mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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