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Southwest Skillet Corn

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Total Time:Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Marilyn Smudzinski

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Southwest Skillet Corn

0 | 0 Reviews Add your review
Yield:4 servings
Prep:10 min
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Ingredients

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

  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.

Nutrition 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.
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