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