Southwestern Sauteed Corn
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 5 servings.
My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! —Chandy Ward, Aumsville, Oregon
Ingredients
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1 tablespoon butter
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3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
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1 plum tomato, chopped
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1 tablespoon lime juice
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/3 cup minced fresh cilantro
Directions
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1.
In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.
Nutrition Facts
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.
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