Southwest Skillet Corn Recipe

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Southwest Skillet Corn Recipe
Southwest Skillet Corn Recipe photo by Taste of Home
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Southwest Skillet Corn Recipe

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

Ingredients

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

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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Skillet Corn in Light & Tasty October/November 2002, p19

Nutritional 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.

  • 1 medium sweet red pepper, chopped
  • 1 tablespoon finely chopped seeded jalapeno pepper*
  • 1 tablespoon butter or stick margarine
  • 1-1/2 teaspoons ground cumin
  • 1 package (16 ounces) frozen corn, thawed
  • 1/3 cup minced fresh cilantro or parsley
  1. 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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Skillet Corn in Light & Tasty October/November 2002, p19

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Reviews forSouthwest Skillet Corn

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pmh709 User ID: 742018 53728
Reviewed Oct. 14, 2012

"Excellent tasting side dish. easy to make. I made it without jalapenos, and we still loved it. Excellent hot AND cold."

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