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Southwest Corn and Tomatoes Recipe
Southwest Corn and Tomatoes Recipe photo by Taste of Home

Southwest Corn and Tomatoes Recipe

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“I came up with this recipe to use an over-abundance of corn from the garden one year. Everyone liked it so much that I substituted frozen corn so I could make it all year round,” writes Trisha Kruse of Eagle, Idaho.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1 package (16 ounces) frozen corn, thawed
  • 5 plum tomatoes, seeded and coarsely chopped
  • 1 large onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon salt

Nutritional Facts

2/3 cup equals 130 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 205 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Directions

  1. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  2. Bake at 425° for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Corn and Tomatoes in Light & Tasty October/November 2007, p21

Nutritional Facts

2/3 cup equals 130 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 205 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Southwest Corn and Tomatoes

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MY REVIEW
Reviewed Aug. 1, 2012

"This was just okay for me."

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