Southwest Skillet Corn Recipe #248785
Colorful corn dish to complement any Mexican menu.
by Mary K. W.
25 min | 15 min prep
SERVES 4
- 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
- In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
- Add corn and cilantro; sauté 2 minutes longer or until heated through.
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5 stars