- 1 tablespoon butter
- 3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
- 1 plum tomato, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/3 cup minced fresh cilantro
- In a large nonstick skillet, heat butter over medium-high heat. Add corn; cook and stir 3-5 minutes or until tender. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook 3-4 minutes longer or until heated through. Remove from heat; stir in cilantro. Yield: 5 servings.
Reviews for Southwestern Sauteed Corn
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"Incredibly easy and delicious! The freshness of this dish is wonderful and is the perfect way to use up fresh-off-the-cob corn or bring a touch of summer to brighten up a winter dinner!"
"Very pretty dish and so easy to prep. Flavor was excellent. Everything about this said summer. Yum!"
"Such a colorful dish...! It was tasty and easy to make. Will definitely make it again."
"Made this for my family tonight. Everyone loved it. I added a little bit of pepper. Super delicious!! Will be making this again."