“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.
Recommended: 31 Easy Vegetarian Recipes with 5 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
- Preheat oven to 425°. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
- Bake 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.
Originally published as Southwest Corn and Tomatoes in Light & Tasty October/November 2007, p21
Reviews for Southwest Corn and Tomatoes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 14, 2017
"Good and easy to make. Much better than just serving corn as a side."
Reviewed Aug. 1, 2012
"This was just okay for me."