Southwestern Sauteed Corn Recipe
- 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
- 1. 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.
2/3 cup: 104 calories, 3g fat (2g saturated fat), 6mg cholesterol, 256mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 3g protein Diabetic Exchanges:1 starch, 1/2 fat
Reviews for Southwestern Sauteed Corn
"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."
"Super tasty! I added some freshly ground black pepper and sliced green onions....delicious."
"You're right! Absolutely loved it! I didn't have any tomato on hand so I used red pepper. Fantastic recipe!"