1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (150g) Recipe makes 4 servings |
||
| Calories 136 | ||
| Calories from Fat 36 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 26mg | 1% | |
| Potassium 326mg | 9% | |
| Total Carbohydrate 25.9g | 8% | |
| Dietary Fiber 3.5g | 13% | |
| Sugars 1.3g | ||
| Protein 3.9g | 7% | |
Southwest Skillet Corn
By: Mary K. W.
Aug 25, 2007
Colorful corn dish to complement any Mexican menu.
SERVES 4
Ingredients
- 1 medium sweet red pepper, chopped
- 1 tablespoon jalapeno pepper, seeded and chopped
- 1 tablespoon butter or margarine
- 1 1/2 teaspoons ground cumin
- 1 (16 ounce) package frozen corn, thawed
- 1/3 cup fresh cilantro or parsley, chopped
Directions
1
In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.2
Add corn and cilantro; sauté 2 minutes longer or until heated through.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chels1411
On Feb 3, 2009
This was fantastic! I made this with some margarita chicken and a little mexican rice and it was a total hit with everyone. I may use more jalapeno next time because I like the bite but the bite isn't for everyone. Will make over and over.
From: Cookin-jo
On May 26, 2008
Very easy and very delicious. I left out the cilantro and added a few chives due to picky kids. I'd much rather have it with the cilantro and maybe a sqeeze of lime juice. Thank you for posting 
From: Heydarl
On Jan 27, 2008
What a lovely, easy recipe. I had a chili incident, due to the difficulty of finding jalapeno peppers in my area, but the taste was still great. Will make this again with a lot less chili. Thanks Mary for sharing this great, easy recipe.
From: Michelle_My_Belle
On Sep 11, 2007
i made this tonight to go with a steaks that had a nice spicy rub... i totally cheated and used canned corn with peppers allready mixed in, i just threw some butter in the pan, added the cumin , let that sit for a little bit then threw the corn in. Dbf couldnt figure out wh the corn was so good tonight :D thanks for the recipe!
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